es. 1 to
Beef, rare, per lb. 8 to 10 min.
Beef, well done, per lb,
12 to 15 min.
Round of beef, per lb,
12 to 15 min.
Mutton, leg, rare, per lb.,
Mutton, leg, well done, per lb.,
Lamb, well done, per lb.,
Veal, well done, per lb.,
18 to 20 min.
Pork, well done, per lb.,
Venison, rare, per lb. .10 min.
Chicken, per lb 15 min.
Goose, per lb 20 min.
Fillet, hot oven 30 min.
Turkey, 9 lbs 2 hours
Turkey, large 3 hours
Birds, hot oven 20 min.
Ducks, hot oven 45 min.
Ducks, wild, very hot oven,
Quail 30 to 40 min.
Large Fish 50 to 60 min.
Small Fish 30 min.
Bread 1 hour. Cake 20 to 60 min.
Biscuits 20 min. Custards (slow oven) . .1 hour.
Steak, \yi inch thick, Trout 20 to 25 min.
8 to 10 min. Squabs 15 to 20 min.
Mutton Chops 10 min. Quail 10 to 12 min.
Spring Chicken 20 min. Small Fish 10 min.
Shad 20 to 25 min.
Bacon 3 to 5 min. Fritters 3 to 5 min.
Breaded Chops. . . .5 to 6 min. Fish Balls 1 min.
Smelts 2 min. Croquettes 1 min.
Slices of Fish. ..... 5 to 6 min.
A KENTUCKY WOMAN'S
HANDY COOK BOOK
JESSIE HENDERSON COLVILLE
Printed for the Author
JENNINGS AND GRAHAM
Copyright, 1912, by
Jessie Henderson Colville.
FRIENDS OF MY KITCHEN,
WHO HAVE HELPED TO MAKE IT,
THIS LITTLE BOOK.
At the request of encouraging friends, I offer to the
public this little book of tried and proven recipes.
In it are included recipes handed down to me by
several generations and many given me by good
friends. I am deeply indebted to Miss Jennie Bene-
dict, of Louisville, Kentucky, and Mrs. W. A. John-
son, of Paris, Kentucky, for a few valuable recipes
from their published cook books. It is my earnest
wish that all may find something of real value con-
tained in the following pages that will prove very
helpful in the every day routine.
Jessie Henderson Colville.
Time Table 2
Plain Rolls 13
Potato Rolls 14
Beaten Biscuit 14
Baking Powder Biscuit. ... 14
Soda Biscuit 14
Spoon Bread 15
Batter Bread 15
Milk Toast 16
Boston Brown Bread 16
Sally Lunn 16
Rice Waffles 17
Buckwheat Cakes 17
Graham Bread 17
Nut Bread 18
Corn Muffins 18
Corn Dodgers 18
Cinnamon Buns 18
Cinnamon Cake 19
Clear Soup Stock 23
Brown Soup Stock 24
Black Bean Soup 24
Vegetable Soup Stock 25
Quick Bouillon 25
Chicken Gumbo 26
Bisque of Oysters 26
Tomato Puree 27
Mock Turtle Soup 27
Ox Tail Soup 28
Tomato Bisque 28
Fresh Mushroom Soup. ... 29
Cream of Chestnut Soup . . 29
Cream of Spinach 29
Cream of Asparagus 30
Meat Balls for Soup 33
FISH, LOBSTER, SHELL-
To Plank a Fish 35
Fish Chops 36
Codfish Balls, No. 1 36
Codfish Balls, No. 2 36
Fried Halibut 37
Creamed White Fish 37
Scalloped Lobster 38
Lobster a la Newburg 38
Salmon Loaf 38
Oysters Pendennis 39
Oyster Filling for Patties. . 39
Shad Roe 39
Oysters for Late Supper. . . 40
Scalloped Oysters 40
Fried Oysters 40
Beef a la Mode 43
Roast Beef 43
Yorkshire Pudding 44
Roast Spring Lamb 44
Roast Leg of Mutton 44
Mutton Chops 44
Mutton Chops en Casse-
Mock Duck 45
Mock Terrapin 45
Roast Pork 46
Breaded Pork Chops 46
Curried Meat 46
Boiled Ham, No. 1 46
Boiled Ham, No. 2 47
Roast Veal 47
How to Cook Veal Cutlets . 47
How to Prepare Sweet-
Fried Sweetbreads 48
Creamed Sweetbreads 48
To Cook a Fillet of Beef. . 49
Southern Rice 51
Stuffed Green Peppers .... 52
Stewed Tomatoes 52
Panned Tomatoes 53
Stuffed Tomatoes 53
Stuffed Egg Plant . 53
Cauliflower au Gratin 54
Stuffed Irish Potatoes 54
Potatoes a la Simpson .... 54
Potatoes au Gratin
Dixie Potatoes 55
Fresh Peas 55
Corn Pudding 56
Boston Baked Beans 56
Scotch Haggis 56
Fried Mush 57
Chicken en Casserole 59
Chicken Croquettes 59
Creme de Volaille 60
Anchovy Toast 60
Chicken a. la King 60
Beef Loaf 61
Veal Loaf 61
Jellied Veal 61
Cheese Souffle 62
Plain Cream Sauce 65
Drawn Butter Sauce 65
Fresh Mushroom Sauce ... 66
Canned Mushroom Sauce. . 66
Tomato Sauce, No. 1 66
Tomato Sauce, No. 2 67
Sauce for Sweetbreads or
Sauce Hollandaise 67
Hollandaise Sauce 68
Maitre d'Hotel Butter 68
Cream Tomato Sauce 68
Horseradish Sauce (for
Roast Beef) 69
Cucumber Sauce for Fish. . 69
Brown Sauce for Mutton. . 69
Mint Sauce (for Roast
Chicken Salad 71
Potato Salad 72
Tomato Jelly for Salad. ... 72
Cucumber Jelly for Cold
Perfection Salad 73
Endive Salad 73
Macedoine Salad 74
Cucumber Salad 74
Dressing for Fruit Salad. . . 74
Sweetbread Salad 74
Spanish Salad 75
Parsley Mayonnaise 77
French Dressing 77
Tartare Sauce 78
Sauce Vinaigrette 78
Cooked Salad Dressing. ... 78
The Brine 79
Sliced Cucumber Pickle. . . 79
Cucumber Pickle 80
Cucumber Relish 80
Mustard Pickle 81
Green Tomato Pickle 81
Pepper Hash 82
Chili Sauce 83
Pepper Sauce 83
Tomato Catsup 84
Chutney Sauce 84
Sliced Cucumber Relish ... 84
Pickled Peaches 85
Sweet Pear Pickle 85
Plain Pastry for Pies 87
Transparent Pudding 87
Lemon Pie, No. 1 88
Lemon Pie, No. 2 88
Chocolate Pie 88
Pumpkin Pie 89
Molasses Pie 89
Cocoanut Pie 89
Jelly Pie, No. 1 90
Jelly Pie, No. 2 90
Caramel Pie 90
George Washington Pie ... 90
Apple Pudding 91
Strawberry Short Cake. ... 91
Bourbon Pudding 92
Bellevue Pudding with Va-
nilla Sauce 92
Queen's Pudding 92
Brown Betty 93
Tapioca Pudding 93
Corn Meal Pudding 93
Cold Custard Rice 94
Glorified Rice 94
Rice Pudding 94
Apple Pudding 95
Peach Bavarian Cream. ... . 96
Bavarian Cream 96
Orange Charlotte 97
Cup Custard 97
Chocolate Custard 97
Coffee Parfait 98
Wine Jelly 98
Prune Souffle 98
Suet Pudding 99
Christmas Pudding 99
Date Pudding 100
Fruit Pudding 100
Sauce for a Sweet Pudding. 100
Chocolate Sauce for Ice
Plain Sauce for Puddings . . 101
Egg Sauce 101
Eggnog Sauce for Frozen
Fruit Cake 105
Sponge Cake 106
Jelly Cake 106
White Cake, No. 1 106
White Cake, No. 2 107
White Cake, No. 3 107
Devil's Food, No. 1 107
Devil's Food, No. 2 108
White Loaf Cake 108
Orange Cake 108
Walnut Cup Cakes 109
Fruit Cookies 109
Pecan Cookies 110
Soft Ginger Cookies 110
Cup Cake 110
Brittle Ginger Snaps 110
Pecan Cake Ill
Cocoanut Drops Ill
Ginger Cake Ill
Ginger Bread 112
Blackberry Jam Cake,
No. 1 112
Blackberry Jam Cake,
No. 2 112
Plain Pound Cake 113
Quaker Oat Cakes 113
Doughnuts, No. 1 114
Doughnuts, No. 2 114
Crullers . .114
Hard Cookies 114
Fillings for Cakes.
Fondant Icing 117
Caramel Icing, No. 1 117
Caramel Icing, No. 2 117
Marshmallow Icing 117
White Icing 118
Chocolate Icing, No. 1 ... .118
Chocolate Icing, No. 2 118
Prauline Icing 118
Lemon Jelly Filling 118
Vanilla Ice Cream, No. 1 . . 121
Vanilla Ice Cream, No. 2. .121
Peach Ice Cream 122
Frozen Chocolate Custard. 122
Frozen Custard 122
Macaroon Cream 123
Frozen Rice Pudding 123
Lalla Rookh 123
Frozen Pudding 124
French Strawberry Ice
Orange Ice 125
Pineapple Ice 125
Maple Glace 125
Maple Parfait 126
RELIABLE RECIPES FOR
Preserving and Canning. .129
Preserved Strawberries. ... 129
Brandy Peaches 129
Preserved Pears 130
Cherry Conserve 130
Grape Conserve 130
Orange .Marmalade, No. 1.131
Orange Marmalade, No, 2.131
Green Grape Jelly 131
Currant Jelly 132
Red Raspberry and Cur-
rant Jelly 132
Apple Jelly 132
Cranberry Jelly 132
Tables of Weights and
1 potato; >^|cake of yeast;
1 teaspoonful of salt; 2 cups of water;
1 tablespoonful of lard ; 1 tablespoonful of sugar.
6 or 7 cups of flour.
Boil the potato and mash through a fine sieve,
reserving the water to make up sponge with. Meas-
ure two cups of lukewarm potato water; dissolve
the yeast in a little of it, into the other mix the salt,
lard, sugar, and mashed potato. Add the dissolved
yeast and enough of the flour to make a thin batter;
beat for a minute or two. Let this sponge rise until
filled with large bubbles. To it add more of the
flour; turn on to biscuit board and work thirty min-
utes, using as little flour as possible on the board.
Rub well the bowl with lard and pat the dough into
it. Set away from draughts and let rise until double
Cut down, form into loaves, and set to rise a
second time in baking pan. This will take but an
hour. Try a little flour in the oven — if it browns in
five minutes the oven is just right for bread. Bake
sixty minutes. When taken from the oven, turn the
loaves out of the pan and support, so that the air
will reach all sides. Do not put away until per-
1 pint of milk; 2 tablespoonfuls of lard;
1 tablespoonful of sugar; >^ cake of yeast;
1 teaspoonful of salt; yi cup of warm water;
4 small cups of flour.
Scald the milk, pour it over the lard, sugar, salt,
and add flour to make a batter. Dissolve yeast in the
warm water and add to the batter. Beat well and let
rise. Add enough flour to knead, and knead it
thoroughly. Let rise until light; cut down, shape, let
rise again, and bake in a quick oven.
1 cup of flour;
Y$ cup of lard (scant) ;
^ cup of sugar;
1 even teaspoonful of salt;
1 cup of mashed potatoes ;
1 cup of milk;
yi cup of warm water ;
^ of a cake of yeast.
Dissolve yeast in the water. Mix flour, lard,
potatoes, sugar, and salt. Scald the milk and let
cool; add to all. Pour in dissolved yeast and beat as
cake. Set to rise for two hours. Make into dough
by adding five or six cups of flour. Knead for twenty
minutes and set to rise again. Shape, rise, and bake.
1 quart of flour; % cup of lard;
1 cup of ice water; % teaspoonful of salt;
A tiny pinch of baking powder.
Beat with an iron until the dough blisters, or put
through a machine. Bake twenty minutes in a
moderate oven. — "The Blue Ribbon Cook Book."
BAKING POWDER BISCUIT.
1 pint of flour; 1 dessertspoonful of lard;
1 teaspoonful of salt; 1 heaping teaspoonful of
1 cup of milk; baking powder.
Make up with a spoon pretty soft, turn on to
biscuit board and work until quite smooth. Bake in
a hot oven.
1 quart of flour ; 1 level teaspoonful of soda ;
1 teaspoonful of salt; 1 level teaspoonful of bak-
1 rounding tablespoonful ing powder.
of lard ; ^ of a pint of buttermilk.
To the flour add the salt, soda, baking powder,
and lard. Mix thoroughly. Turn in the buttermilk;
make into a soft dough, pat down on the biscuit
board, and cut into rounds. Bake in a quick oven
about twenty minutes.
1 pint of boiling water ; 1 pint of cornmeal ;
1 large tablespoonful of 1 pint of sweet milk;
butter; 2 eggs;
y^. teaspoonful of salt.
Pour the boiling water over the cornmeal and
add the salt; then butter. To the milk add the
beaten yolks, and turn into the cornmeal mixture.
Beat the whites and fold in last. Pour into a but-
tered pan and bake thirty minutes. Serve with a
spoon from the pan.
1 pint of fine hominy; 3 eggs;
1 large tablespoonful of butter ; 1 pint of milk;
1 pint of cornmeal ; Generous pinch of salt.
Boil the hominy ; while hot beat in the butter and
the well beaten eggs; add the milk and cornmeal.
Season with salt. The batter should be of the con-
sistency of boiled custard — if too thick, add a little
more milk. Bake with a good deal of heat at bottom
in a well greased pan, and eat for breakfast.
2 pints of flour; \]4 pints of sour milk;
1 teaspoonful of soda; 2 eggs;
1 tablespoonful of melted lard ; Salt to taste.
Beat the eggs separately — put in the whites just
before baking. The secret of good waffle baking is
to have the irons hot and keep the fire an even
Toast four large slices of home-made bread a light
brown. Have a pan of boiling water on the stove.
Quickly dip each slice of toast into it, spread thickly
with butter and dust with salt. Put in deep dish
and place in warmer. Melt one teaspoonful of butter,
add one of flour and a half pint of milk. Stir until
thickened a little, and add an even teaspoonful of
powdered sugar. Pour this cream sauce over the
moistened toast, and serve very hot.
BOSTON BROWN BREAD.
2 eggs; cup of New Orleans
1^2 cups of buttermilk; molasses;
1 cup of cornmeal ; Pinch of salt ;
2 cups of brown flour; 1 teaspoonful of soda.
Dissolve the soda in a tiny portion of boiling
water; add to the molasses. Mix all together and
beat as cake. Put in greased mold and steam three
hours. A cup of seeded raisins may be added if you
1 egg; 1 cup of sweet milk;
^2 teaspoonful of salt; 1 cup of flour.
Put the milk in a bowl; beat into it the yolk of
the egg. Mix the salt with the flour and beat it into
the milk. Add the stiffly-beaten white last, and
pour into well-greased, hot gem pans, filling them
half full. The secret of making good popovers lies
entirely in the baking. The oven must be very hot
at first to raise them, and gradually cool to bake
them thoroughly. Send from the oven to the table —
they fall when the heat is lost.
1 quart of flour;
1 pint of milk;
3 teaspoonfuls of baking
Butter size of an egg;
6 tablespoonf uls of sugar ;
1 even teaspoonful of salt.
To flour add the butter, sugar, salt, and baking
powder. Mix well. Add the milk and eggs, beaten
separately. Turn into greased pans and bake. Serve
very hot with plenty of butter. This recipe will
make two deep layers.
pint of rice; % lb. of butter;
A pinch of salt; \% pints of flour;
5 eggs (beaten separately) ; 1 quart of milk.
Boil the rice and let it cool. Mix with it the butter
and salt. Sift into it the flour and with the yolks
of the eggs one quart of milk. Beat hard and add
the stiffly-beaten whites last. Pour into hot waffle
irons and bake, being careful to pour off any grease
that the irons have not taken up before pouring in
1 quart of water; 1 cake of yeast;
Generous pinch of salt; Pinch of soda;
1 tablespoonful of molasses.
Into the lukewarm water put the yeast, broken
in pieces, the salt, and enough buckwheat to make
a thin batter. Set to rise over night. In the morning
put in the pinch of soda and the molasses. Beat
well and cook on hot griddle.
2 cups of graham flour; cup of white flour;
^3 cup of granulated sugar ; \% cups of sweet milk;
2 teaspoonfuls of baking Pinch of salt;
powder; 1 cup of hickory nut
1 cup of raisins; meats.
Mix all well and bake one hour in a slow oven.
Very good to butter and serve with salad.
4 cups of flour; 4 teaspoonfuls of baking
>2 teaspoonful of salt ; powder;
1 cup of sugar ; 1 cup of walnut meats
2 cups of milk; (broken).
Sift the baking powder with the flour and mix in
dry ingredients; then mix with milk. Add salt.
Let stand twenty minutes to rise, and bake three-
quarters of an hour in a slow oven.
1 pint of meal; >^ pint of milk;
1 tablespoonful of lard ; 2 eggs ;
1 heaping teaspoonful of >^ teaspoonful of salt,
Beat the eggs separately until very light. Then
add to the yolks the meal, baking powder, and salt
(sifted together). Then the lard melted, the milk;
and when just ready to pour into the hot, buttered
rings, add the whites of the eggs, beaten to a stiff,
dry froth. — "The Blue Ribbon Cook Book."
To one quart of cornmeal add a little salt and a
small tablespoonful of lard. Scald with boiling water
and beat hard for a few minutes. Drop from a spoon
into a well-greased pan. Have the batter just thick
enough to flatten on the bottom, leaving them quite
When yeast bread is ready to knead from the
sponge, knead and roll out three-fourths of an inch
thick. Spread a thick coating of butter over the
dough, a generous sprinkling of granulated sugar,
and dust well with cinnamon. Roll up as you would
a jelly cake, and cut down in inch slices. Put to rise
in well-greased muffin rings. Brush the top of each
bun with butter, sprinkle with sugar and dust with
cinnamon. Bake as rolls.
1 cup of sugar; 2 cups of milk;
Yolks of 3 eggs; 1 quart of flour;
2 tablespoonfuls of butter; 3 tablespoonfuls of bak-
Cream the butter; add sugar, the beaten yolks,
a part of the milk; then a little flour, more milk, and
sift the baking powder into the last part of flour.
Put in a tiny pinch of salt. Pour into a greased pan
and bake as cake, with plenty of melted butter,
sugar, and cinnamon on top.
The making of nutritious soup requires a little prac-
tice. The base for soup is lean, uncooked meat — a
pound of meat to a quart of water. A mixture of
meats makes a more highly-flavored soup than any
single meat. Beef, mutton, chicken, or veal make a
good combination. Where richness is liked, a small
ham bone will greatly improve the flavor of the soup.
The legs of all meats and the feet of chickens are
rich in gelatine, making a very smooth stock.
In adding vegetables to a prepared stock, allow
just enough time to cook them thoroughly, as much
boiling injures the flavor of the stock.
Good soup-making requires skillful tasting.
Use cold water in making soup. Watch carefully
the first hour, and skim frequently.
Simmer all stock; do not allow it to boil violently;
it will become cloudy.
To clear stock: Beat the white of an egg with
four tablespoonfuls of water; crush the shell and add
to the water and egg, then to the stock. Boil five
minutes and set on back of range to settle. Strain
through cheesecloth or old napkin dipped in cold
Much depends upon the cleanliness of the soup
pot — keep it well scoured.
CLEAR SOUP STOCK.
4 lbs. of lean beef ; 4 quarts of cold water.
Wash the meat and put it in the water without
salt; let it come slowly to boiling point, skimming
frequently the first hour. Add salt and continue to
simmer the stock for four hours on back of range.
Add a pinch of black pepper and strain into a jar.
Set away over night. Remove all grease and it is
ready for use.
In cool weather this stock will keep many days,
but in warm weather it must be thoroughly heated
each morning to keep it sweet. Just bring to boiling
Wipe beef and cut the lean meat in large pieces.
Brown about one-half of the meat in marrow from
the bone or a tablespoonful of drippings. Put re-
maining meat with bone and fat into the soup kettle,
add water and let stand fifteen or twenty minutes,
or until the water is red. Put on back of range and
let slowly come to boiling point. When it begins to
simmer, add the browned meat. Cover and simmer
very slowly for six hours. Add the vegetables one
hour before the cooking is completed. Do not put
in the salt until the stock is ready to remove from
the fire. Strain it through a close cloth or a fine
sieve. When cold remove grease from top and
season with salt and pepper.
Soak the beans over night. Place in soup pot
with the beef bone. Add the tomatoes, onion, cloves,
and fill the pot with cold water. Simmer slowly all
day. Mash the beans through a colander, and strain
the whole. Season with a little Tobasco, Worcester-
shire, salt, pepper, and add the sherry. When serv-
ing, put a slice of lemon to each portion, and a little
finely-chopped hard-boiled egg.
6 lbs. shin of beef ;
1 tablespoonful of salt;
Y /2 bay leaf;
1 sprig of thyme ;
BLACK BEAN SOUP.
]/ 2 pint black beans;
2 cups of tomatoes;
10 cent beef bone;
silver onion ;
1 glass of sherry wine.
10 cent beef soup bone;
1 teaspoonful of salt;
cup each of celery,
corn, potatoes, and
1 tablespoonful of Wor-
3 quarts of water;
Yi saltspoonful of cayenne;
Small carrot (grated) ;
of an onion (sliced) ;
1 pint of okra;
1 tablespoonful of chili
sauce or catsup.
Cover the soup bone with the water. Bring to
boiling point and simmer on back of range, keeping
closely covered, for two hours. Set away to cool, and
remove all grease. Cut meat in small pieces and
return to the stock. Season with the salt, pepper,
and add the vegetables. Simmer for one hour, and
put in sauce. Make a thickening of two tablespoon-
fuls of flour and a little water. Stir until perfectly
smooth, and turn into soup. Let boil five minutes
and remove soup pot to a cooler part of the range
until ready to serve.
1 tablespoonful of butter;
\y 2 lbs. lean beef;
chicken (bones broken) ;
2 slices of carrot ;
2 sprigs of parsley;
1 egg (white
1 small onion (sliced) ;
1 stalk of celery;
1 bay leaf ;
\y2 pints of cold water;
Melt the butter and add the onion. Cook until
the onion is thoroughly done, then add the beef and
chicken, celery, cloves, carrot, bay leaf, parsley, and
cold water. Cover the saucepan and set on back of
range where the water will slowly heat. Let it come
to a boiling point, strain, and return to saucepan and
bring to a boil. Beat the white of one egg in one-half
cup of water until thoroughly blended, crush the shell
and add to egg and water, and then to the boiling
bouillon. Boil four minutes, let stand a minute to
settle, and strain through a cheese-cloth wrung out of
cold water. — "The Blue Ribbon Cook Book."
2 lbs. of the round of beef;
Small piece of ham bone;
A square inch of onion ;
1 large potato;
2 large ears of corn ;
1 slice of green pepper;
3 pints of okra;
1 quart of tomatoes ;
3 quarts of water.
Put the beef, ham bone, half of the chicken (with
bones well broken), green pepper, onion, and a good
seasoning of salt into the soup pot. Cover with the
water and simmer gently, skimming often, for two
hours. At the end of this time add the okra, which
has been cut in small pieces and fried in the smallest
quantity of butter possible; the potato, cut in pieces;
and the tomatoes (stewed until soft with a tea-
spoonful of sugar). Cut the corn from the cobs,
and add with the cobs to the soup. Continue to boil
for another hour, then remove the bones and meat.
Cut meat into very small pieces and return to soup.
Season with a little more salt and a dash of cayenne
pepper; a tablespoonful of Worcestershire sauce.
Fry the other half of the chicken as you would for
the table, and cut into tiny bits — add to soup. Just
before taking from the fire, turn in a glass of sherry
Serve with the soup a little rice boiled very dry.
Some like to add a spoonful of it. "Southern Rice"
is very nice used in this way.
BISQUE OF OYSTERS.
1 quart of oysters ; 1 cup of heated cream ;
3 cups of milk; 2 tablespoonfuls of flour;
2 tablespoonfuls of butter.
Heat the oysters in their own liquor until they
curl; chop in small pieces. Melt the butter in a
saucepan, add the flour and stir until quite smooth.
Season with salt and pepper, and add the milk.
Continue stirring until it becomes a thick sauce.
Turn in the chopped oysters and, when ready to
serve, add the heated cream.
1 can of tomatoes;
1 bay leaf ;
1 stalk of celery ;
1 teaspoonful of sugar;
1 pint of brown stock;
1 sprig of parsley;
1 tablespoonful of butter;
Several slices of onion.
Put the tomatoes into a saucepan with the brown
stock, bay leaf, parsley, celery, and sugar; simmer
thoroughly. Put the onions and butter into a saute
pan, and, when the onion is thoroughly done — but
not brown — add a tablespoonful of flour, and put all
with the tomatoes; season with salt and pepper.
Pass the whole through a fine sieve, heat again, and
serve. — "The Blue Ribbon Cook Book."
MOCK TURTLE SOUP.
1 calf's head; 1 carrot;
yi bunch of parsley; 1 onion;
1 bay leaf ; 1 turnip ;
10 cloves; 1 leek;
1 tablespoonful of catsup; 1 glass of sherry wine;
1 tablespoonful of Wor- 2 tablespoonfuls of but-
cestershire sauce; ter;
4 even tablespoonfuls of flour.
Unjoint the jaw of the head and remove the
brains. Wash all well in several cold waters. Put
all the meat into the soup kettle and cover well with
water (plenty of water) ; set over a very moderate
fire; skim repeatedly and let boil slowly about two
hours. Take out all meat and put bones back in
soup kettle. Add the vegetables, cut in small pieces,
salt and pepper to taste. Let simmer two hours
longer, strain and set away over night. In the
morning remove all grease, and cut the meat, in-
cluding the tongue, into nice pieces and return to the
soup. Put two tablespoonfuls of butter into a sauce-
pan, stir until it browns; add four even tablespoonfuls
of flour, and mix until very smooth. Add to the soup
and boil five minutes, stirring all the time. Take
from the fire, season with a tablespoonful of catsup,
one of Worcestershire sauce, and the glass of sherry.
In serving add a very thin slice of lemon to each
soup plate and grate the yolks of two hard-boiled
eggs and chop the whites. Put a spoonful into each
This is a very delicious soup.
OX TAIL SOUP.
2 ox tails ; 1 stalk of celery ;
1 onion ; 4 quarts of water ;
3 cloves; 1 tablespoonful of salt;
A sprig of parsley.
Cut the tails in pieces. Cook the onion (finely
chopped) in a little bacon fat; add the cut-up tails,
and let brown. Put into the soup pot the water, add
tails and onion, celery, parsley, and cloves, and let
simmer for three hours. Season with salt and pepper
before taking from the fire. Set aside to cool. Re-
move all grease from top, strain, add a few pieces of
the tails, and heat very hot.
>2 can of tomatoes ;
1 level teaspoonful of salt;
A generous pinch of soda;
Yz teaspoonful of sugar;
1 quart of milk;
Dash of white pepper ;
A small pinch of cayenne ;
1 tablespoonful of butter.
Cook the tomatoes until soft; strain them through
a fine sieve. Into a saucepan put the sugar, salt,
and pepper; add the strained tomatoes. When hot,
add the soda. Heat the milk in double boiler for ten
minutes. When ready to serve add the butter to
the tomatoes and pour the hot milk over all. Do
not mix until the last minute, as it will curdle if left
FRESH MUSHROOM SOUP.
1 lb. of fresh mushrooms; 1 cup of cream;
1 quart of white stock; 1 even teaspoonful of salt;
1 tablespoonful of butter; 1 saltspoonful of pepper
1 tablespoonful of flour; (even).
Run some cold water over the mushrooms — do
not let them stand in it. Peel, cut off stems, and
scrape them. Cut in small pieces; add to the stock
and boil fifteen minutes. Make a roux of the butter
and flour (do not let it brown). Add this to the
stock and mushrooms and stir until it thickens.
Season with the salt and pepper, and at serving time
turn in the heated cream.
CREAM OF CHESTNUT SOUP.
1 lb. of chestnuts; 1 quart of veal or chicken
Pepper and salt; stock;
1 large cup of cream.
Pour boiling water over the chestnuts and let stand
until the skins can be easily removed. Look them
over carefully and break in pieces. To the quart of
stock allow two small cups of the chestnuts. Cover
the saucepan closely and simmer for thirty minutes.
Mash the chestnuts through a sieve and return them
to the soup. Season with the salt and pepper. When
ready to serve, add the heated cream.
CREAM OF SPINACH.
peck of spinach ;
1 cup of cream;
1 tablespoonful of butter;
1 quart of white stock;
Salt and pepper;
1 heaping tablespoonful of
Wash the spinach through several waters, and
cook without water in a closely-covered vessel for
twenty minutes. Pass it through a fine sieve and add
the stock. Make a roux of the butter and flour, and
stir into the stock. Season with salt and pepper and
add the heated cream just before serving.
CREAM OF ASPARAGUS.
1 quart of white stock; 1 pint of cream;
1 can of asparagus; 1 tablespoonful of butter;
1 heaping teaspoonful of flour.
Put a little more than a quart of white stock
(either chicken or veal) on the fire with the asparagus,
and let them boil hard for fifteen minutes; then
strain, pressing all the substance from the asparagus.
Reserve the tips of asparagus to serve in puree.
Thicken the strained stock with the flour and butter,
and just before serving add the cream, salt, and
pepper. — "The Blue Ribbon Cook Book."
To one egg, slightly beaten, add two teaspoonfuls
of water and a half teaspoonful of salt. Put in
enough flour to make a stiff dough. Work it for ten
or fifteen minutes, adding flour, if necessary. When
perfectly firm and smooth, roll out as thin as paper
on floured board. Let stand for twenty minutes,
when it will roll into a tight roll (as jelly roll). Cut
down in very thin slices and unroll them. Put aside
to dry, and boil twenty minutes in salted water.
Cut bread into small squares and saute in hot
butter; or spread the squares with butter and toast
in hot oven.
MEAT BALLS FOR SOUP.
To a large cupful of any finely-chopped or ground
meat add a seasoning of salt, pepper, paprika, parsley,
onion juice, and celery salt. Beat in one egg to bind
the meat, and a little flour. Roll into small marble-
like balls, sprinkle with flour and fry in butter or
poach in boiling water. Drop into the soup just
Fish, Lobster, Shell-Fish.
Fish must be perfectly fresh to be good. When
fresh, the eyes are bright and the flesh perfectly firm.
It must be carefully cleaned, well washed, and wiped
dry. If not to be used immediately, put it on ice
(skin side down), but do not allow it to come in
contact with milk, butter, or other foods.
Allow ten minutes to the pound for boiling fish.
Put it into warm water and bring rapidly to boiling
point, then simmer until done. In the water put a
good seasoning of salt, the juice and rind of a small
lemon, a large spoonful of malt vinegar, and a few
slices of soup vegetables.
TO PLANK A FISH.
In a coal stove it requires a very hot oven to
plank a fish properly; but the even, strong heat of
the gas stove is ideal. Light both burners under the
oven, and put the plank in the oven for fifteen min-
utes. Turn it about, up and down several times,
that it may become thoroughly heated all through.
Split the fish down the back, lay on the plank, skin
side down. Brush it over with butter or salt pork
drippings, and dust with pepper and salt. Put into
the oven directly under the flame, or into the coal
stove in a very hot oven for thirty or forty min-
utes to bake. In a cup put plenty of melted butter, a
little lemon juice, and a seasoning of cayenne pepper.
Keep it hot and baste the fish often with it.
Planks for the purpose can be easily bought.
When using a new one, it is well to rub it over with
sweet olive oil before placing the fish upon it. After
a little time it will become well seasoned, and will
retain enough of the juices to keep the fish from
sticking. Never wash a fish plank; rub it clean and
36 FISH, LOBSTER, SHELL-FISH.
keep in a muslin bag, away from the dust. Shad,
butter fish, Spanish mackerel, pompano, trout,
salmon, and white fish are at their best when planked.
1 pint of boiled fish; 1 cupful of milk;
1 even teaspoonful of salt; % teaspoonful of pepper;
Yolks of 2 eggs; 1 tablespoonful of butter;
2 heaping tablespoonfuls 1 teaspoonful of chopped
of flour; parsley.
Melt the butter; rub into it the flour, let bubble a
minute, then add the milk (heated). Cook until
thickened and remove from fire. Add the beaten
yolks, stirring all the time, and return to fire to cook
the eggs. Season the fish with salt and pepper, and
squeeze a little lemon juice over it. Mix in the sauce
and add the chopped parsley. Spread on flat dish to
stiffen. Let stand several hours; it will then mold
without difficulty. Make out in chop form, roll in
beaten egg (diluted with a tablespoonful of water to
one egg), then in crumbs and put aside to harden
before frying. When ready to fry, immerse in smoking
fat and color a light brown. Serve with a Hollandaise
sauce or a rich tomato sauce.
COD FISH BALLS, No. 1.
Soak over night one large cupful of boneless
cod fish. In the morning pull it to pieces (uncooked) ;
to this add two cupfuls of cooked, mashed, Irish po-
tatoes, one egg, a teaspoonful of butter, and a large
kitchen spoonful of cream. Dust with cayenne.
Make into balls the size of a small egg, dredge with
flour, and fry to a good brown in hot fat.
COD FISH BALLS, No. 2.
Pick to pieces, in a deep pan of water, one cup of
raw salt fish. Pare and cut in quarters one pint of
potatoes. Put these together in a stewpan and
FISH, LOBSTER, SHELL-FISH. 37
cover with boiling water. Boil twenty-five minutes,
or until potatoes are soft. Do not boil until potatoes
are soggy. Drain off all water, mash and beat the
mixture until very light. Add one teaspoonful of
butter and one-half saltspoonful of pepper. When
slightly cooled, add one egg, well beaten, and more
salt, if needed. Fry but five at a time in deep fat,
as more will cool the lard too much. Dip a large
spoon in the hot lard, take up a spoonful of the
cod fish mixture and drop into the lard. Drain on
Have the steaks cut about one inch thick. Re-
move skin and bone; wash and wipe dry; season with
salt and pepper and dip in cornmeal. Immerse in
hot fat and fry a rich brown. Serve with a maitre
d 'hotel sauce or sauce tartare.
CREAMED WHITE FISH.
Cover a white fish weighing about three pounds
with warm water (not hot) ; add a teaspoonful of
salt, a kitchen spoonful of malt vinegar and the juice,
and rind of half a lemon. Let it come rapidly to
boiling point, then draw to a cooler part of the range
and simmer for thirty minutes. When the fish is
done, allow it to cool a little, and with two forks pull
it into large flakes. Make a sauce of one large table-
spoonful of butter, melted, and one scant tablespoon-
ful of flour rubbed into it. A generous half-pint of
cream or rich milk poured slowly over the thickening.
Stir until thickened and creamy. Season the flaked
fish with a half teaspoonful of salt, a saltspoonful
of white pepper, and a pinch of cayenne. With a
fork mix the sauce through the fish and taste to see
if salty enough. Put into a buttered dish, spread
crumbs over the entire top, and dot with bits of
butter. Set dish in water in oven, and bake until
nicely | browned.
38 FISH, LOBSTER, SHELL-FISH,
Cut into small pieces one pint of lobster meat.
Into a saucepan put one and a half tablespoonfuls of
butter, and when it melts rub into it the same amount
of flour. Cook until smooth, and add very slowly
one cupful of veal or chicken stock and one-half
cupful of rich cream. Season with one-half teaspoon-
ful of salt, a dash of cayenne, and a saltspoonful of
paprika. Continue to stir until smooth and creamy.
Add the lobster meat and fill the half of shell with the
mixture. Squeeze a few drops of lemon juice over
each filled shell, and sprinkle bread crumbs over
all. Dot with bits of butter, and run into the oven
LOBSTER a LA NEWBURG.
2 lobsters; 1 pint of cream;
4 eggs (yolks) ; Wineglass of sherry wine ;
1 large tablespoonful of butter.
Take the meat of the lobsters and cut in large
pieces ; put in the chafing dish with the butter, pepper
and salt to taste, and wine. Let this begin to simmer.
Beat the yolks of the eggs just enough to change
the color, and add to the cream. Pour this mixture
over the lobster and seasoning, and stir until it thick-
ens. Do not allow it to boil, as it will curdle. Serve
1 can of salmon ; 1 tablespoonful of flour;
1 teaspoonful of salt; Dash of cayenne;
^4 teaspoonful of mustard ; 2 tablespoonfuls of vine-
1 egg (slightly beaten J ; gar ;
^ cup of milk; 2 teaspoonfuls of gelatine.
Remove bones, skin, and flake the salmon. Into
a double boiler put the salt, flour, mustard, cayenne,
milk, and egg; add the vinegar last; stir until thick.
Dissolve the gelatine in a tiny portion of cold water
FISH, LOBSTER, SHELL-FISH. 39
and add one spoonful of boiling water. Pour the
mixture in double boiler over the fish, add gelatine,
and pack in mold to harden. Serve with mayonnaise
Get large oysters, in the shell — saddlerocks are
very nice for this purpose. Wash the shells with a
brush in cold water; open, leaving them on the half
shell and place in a pan. Grind the bread crumbs
and run through a sieve to make quite fine; season
with salt and pepper. Cover each oyster well with
the crumbs and add a square of bacon on top. Dot
with bits of butter and run into a hot oven. Bake
to a delicious brown and serve with plenty of melted
butter with a few drops of lemon juice for each oyster.
OYSTER FILLING FOR PATTIES.
Cook one pint of oysters in their own liquor until
plump. Melt one tablespoonful of butter, add to it
one of flour; cook until smooth. Turn in slowly,
stirring all the time, a generous half-pint of cream.
Season with an even teaspoonful of salt, a saltspoonful
of pepper, and a dash of cayenne. Stir until smooth
and add oysters. Heat thoroughly and fill the
heated patty shells or bread-cups. The sauce should
be just thick enough to be creamy and not pasty.
Add a little more cream at the last if it seems so.
Shad roe is at its best when broiled, but this is
not possible in every kitchen, so a good recipe is
given here for cooking it. Wash and dry the roe with
great care — do not break the skin. Place in steamer
and steam for fifteen minutes. Melt a large piece of
butter in a skillet; season the roe with salt and
pepper. Lift it with care from the steamer to the
hot skillet and brown it quickly on both sides. Serve
with a maitre d 'hotel sauce.
40 FISH, LOBSTER, SHELL-FISH.
OYSTERS FOR LATE SUPPER.
1 pint of oysters ; % pint of cream ;
^2 cup of oyster juice; Yolks of 2 eggs;
\}4 tablespoonfuls of flour; }4 teaspoonful of salt;
1 tablespoonful of butter; Dash of cayenne.
Scald the oysters in their liquor until their ears
curl. Place on hot dish. Melt the butter, stir into
it the flour and continue stirring until well cooked.
Add slowly the oyster juice; then the cream and
season with the salt and pepper. Take from fire and
cool; add the beaten yolks and heat again, but do
not allow it to boil, as it will curdle. Pour over the
oysters and serve at once.
Take a large white china meat platter that will
stand the heat of the oven. Butter it well and place
a layer of oysters on it. Season some bread crumbs
with salt, pepper, and a little parsley, chopped very
fine. Sprinkle over the oysters, and dot bits of
butter here and there. Add another layer of oysters
and seasoned crumbs and cover the top with strips
of breakfast bacon with bits of butter in between.
Put but two layers of oysters in the dish; run into a
hot oven and bake for forty minutes. Use plenty
Season some corn meal with a generous pinch of
salt and a dusting of pepper. Fry as many strips of
bacon as you think will be needed, and add to it some
drippings. Set the bacon aside until oysters are
ready. Dip the oysters in the seasoned meal and
immerse in the hot fat. Fry a golden brown and
serve very hot with the crisp strips of bacon.
FISH, LOBSTER, SHELL-FISH.
FISH, LOBSTER, SHELL-FISH.
BEEF "a LA MODE.
Wash and wipe a round of beef weighing five or
six pounds ; with a sharp knife make several incisions
in the meat and push in strips of salt pork. Remove
the bone, tie firmly with a strong cord, and skewer
well to keep it in shape. In a dutch oven or large
iron pot put two large kitchen spoonfuls of drippings.
When hot, turn the beef and brown on all sides.
Make a rich stuffing of bread crumbs, highly seasoned
with salt and pepper and a little chopped onion.
Brown this stuffing just a little in plenty of butter
and fill the cavity where the bone was. Place the
stuffed beef on an inverted plate in the dutch oven,
pour about it two quarts of boiling water. To the
water add one onion, one carrot, and one turnip, cut
in small pieces; a sprig of parsley, and two dried
mushrooms (soaked for a few minutes in a little water).
Put in one teaspoonful of salt and over the top of
roast a few slices of salt pork. Sift a little flour over
the meat and cover closely. Bake in a slow oven
for five hours, basting frequently. Serve the vege-
tables with the meat and make a thickened gravy
of the stock in the pot. Season highly with salt
and plenty of pepper.
For rare roast allow eight to ten minutes per
pound; well done, ten to fifteen minutes. Wash and
dry the beef; put on rack in double roasting pan and
dredge the top and sides with flour. Put into a very
hot oven for fifteen minutes, or until browned; then
lower the temperature by shutting off the drafts.
Sprinkle a half teaspoonful of salt and a dusting of
pepper into the pan, and add a cupful of boiling
water. Cook slowly until done, basting frequently.
(To Serve With Roast Beef.)
2 eggs; 2 tablespoonfuls of flour;
Pinch of salt ; 2 teaspoonf uls baking
Beat the eggs separately. To the yolks add the
flour, salt, and baking powder. Fold in the beaten
whites last. Bake half an hour in larded pan under
the roast, that the drippings may enrich the pudding.
A pan for the purpose can be bought with rack for
roast to rest upon.
ROAST SPRING LAMB.
Lamb must be thoroughly cooked. Wipe it
with a damp cloth, put in roasting pan and dust
with pepper. Dissolve a teaspoonful of salt in a
cup of water and put in bottom of pan. Run into a
hot oven for the first fifteen minutes, then cook
slowly, basting every fifteen minutes. Allow twenty
minutes to the pound. Serve with mint sauce.
ROAST LEG OF MUTTON.
Time for roasting mutton rare, ten minutes to
the pound; fairly well done, fifteen minutes. Put in
double roaster in a hot oven for fifteen or twenty
minutes, then add a cup of boiling water, pepper
and salt. Cook slowly and baste often.
Season the chops with salt and pepper; dip in
beaten egg, then in bread crumbs, and fry in hot fat
for six or eight minutes, or until nicely browned.
Very good served with a rich tomato sauce.
MUTTON CHOPS EN CASSEROLE.
Have the butcher cut the chops one and a half
inches thick, bone and roll them; season well with
salt and pepper, and dredge with flour. Fry in hot
fat until nicely browned. Pour all grease from the
skillet and melt a tablespoonful of butter; to it add a
heaping tablespoonful of flour and rub until quite
smooth. Slowly pour over this thickening one pint
of beef stock, and stir until smooth and a little
thickened. Take from the fire and add one onion
and one carrot, cut in tiny pieces; two tablespoonfuls
of tomato catsup, and one of Worcestershire sauce.
Arrange the chops in casserole dish, and pour over
them the mixture. Cover closely and cook in oven
for one and a half hours. Serve with sauce left in
Take a large, round steak; spread it with flour
and pound it hard to make it tender.
Make a dressing as for turkey, of one cup of
bread crumbs; moisten with plenty of butter, and
season with salt and pepper and a very little chopped
onion and sage. Spread on steak, roll and firmly
tie or secure it with skewers. Put half a can of
tomatoes, thinned with a cupful of water, around
the steak, and bake for one hour, basting frequently.
Cut several slices of onion into the tomatoes, add a
seasoning of salt and a teaspoonful of Worcestershire
sauce. When done, remove skewers or string, strain
the sauce, and if not thick enough add a small portion
of flour and let boil a moment.
1 calf's head; 1 lb. of calves' liver;
2 silver onions; 1 tablespoonful of pepper;
>2 teaspoonful of nutmeg; teaspoonful of allspice;
Salt to taste; yi lb. of butter;
1 wine glass of sherry wine.
Boil liver until tender, and head until bones can
be pulled out; cut in large pieces. Chop the onions
very fine and mix with the seasonings. Put all to-
gether and bake in a buttered dish; cover the top
with bread crumbs and tiny bits of butter to brown
Select a rib roast with tenderloin left in. Put a
cupful of water into the roasting pan with the pork;
season it with salt and pepper. Bake it slowly in a
moderate oven, allowing twenty-five minutes to the
pound. Pork must be cooked until nearly ready to
leave the bone. Serve apple sauce with roast pork.
BREADED PORK CHOPS.
Take the rib chops; season with salt and pepper;
dip into beaten egg, then into bread crumbs, and
fry in drippings until nicely browned — twenty or
twenty-five minutes. Serve with tomato or cream
To one quart of meat, cut in small pieces, and
plenty of gravy, add one tablespoonful of curry
powder, one tablespoonful of flour, one tablespoonful
of vinegar, one tablespoonful of chutney,, and one
teaspoonful of sugar. Boil a few minutes and add
a little more thickening if needed. All cold meats
are very nice used in this way.
BOILED HAM, No. 1.
Soak the ham over night; put into cold water
and let it slowly come to boiling point, then simmer
slowly for five hours. The last hour put three turnips,
three carrots, and three onions (with three cloves
stuck in each onion) into the water, and add a pint
of vinegar. Let the vegetables boil with the ham
until it is done; skin. Take a teaspoonful of dry mus-
tard, the yolk of an egg, a tablespoonful of flour,
and enough vinegar to make a soft batter, and spread
over the top of ham. Cover with bread crumbs and
bake in the oven to a nice brown.
BOILED HAM, No. 2.
Soak the ham over night in cold water; wash it
thoroughly and put into kettle with enough cold
water to cover it, and heat to boiling point; let it
boil slowly for four or five hours, or until the bone
will turn. Remove kettle from range and allow to
cool before taking out the ham. Trim off the outside
and a large portion of the fat ; sprinkle with a generous
amount of dark-brown sugar and stick with cloves
every few inches. Baste for an hour in oven with a
large cupful of vinegar from any sweet pickle you
may have on hand, or sherry wine.
Veal, like lamb, must be thoroughly cooked to be
digestible; allow eighteen or twenty minutes to the
pound for roasting. It requires more seasoning than
other meats, and a few slices of larding pork laid on
top of the roast will greatly improve the flavor.
Cook it slowly and thoroughly, but do not dry it
HOW TO COOK VEAL CUTLETS.
Cut in large pieces of uniform size or leave whole,
as preferred; sprinkle with salt and pepper; dip in
beaten egg and dredge with flour. Into a frying pan
put several large spoonfuls of drippings, and heat
very hot; lay the cutlets in the hot fat and cook
until nicely browned on both sides. Remove cutlets,
add a seasoning of salt and pepper and a large cupful
of boiling water; return cutlets to this gravy and cover
closely; set on back of range and steam for one hour
and a half. This amount of gravy is just enough for
one cutlet. If not thick enough at serving time, add
a tiny portion of flour. It should be thick without
HOW TO PREPARE SWEETBREADS.
Soak the sweetbreads in cold, salted water for
several hours; change the water during that time.
Put to boil in rapidly boiling, salted water, adding
a little lemon juice. Simmer the sweetbreads (do
not boil them) for twenty minutes. Plunge them
into cold water again to harden ; remove all pipes and
skin. They are then quite ready to prepare in any
Prepare the sweetbreads, add plenty of salt to
the water in boiling. If large, cut in three slices; if
small, cut in half. Fry out as many slices of bacon
as will be needed to serve with sweetbreads ; add some
drippings. Dip the sweetbreads in diluted egg, then
in crumbs and fry in the hot fat. Serve with a
brown sauce and the crisp strips of bacon. Shake
the crumbs through a fine sieve. This gives a very
even surface to anything fried.
Soak one pair of sweetbreads in cold, salted water
for several hours; put them to boil in veal or chicken
stock; simmer for twenty minutes. Take from the
fire, and when cool enough to handle, remove all
pipes and skin. Cut in large pieces and make the
In a saucepan melt one tablespoonful of butter;
rub into it one of flour and let it bubble until per-
fectly smooth; add slowly one large cupful of rich
cream and continue to stir until the sauce is smooth
and creamy. Season with a half teaspoonful of salt
and a dash of pepper; turn in the cut-up sweetbreads
and heat thoroughly. Serve on toast or in little
TO COOK A FILLET OF BEEF.
The fillet is the under side of the loin of beef.
Take the skin and fat from the top, and place strips
of larding pork over the top. Put in a baking pan
several pieces of salt pork, and over the pork cut
slices of onion, turnip, carrot, and a few pieces of
celery. Lay the fillet upon this bed of vegetables.
In a cup of brown stock put a half teaspoonful of
salt, and dust the fillet with pepper. Drop in a sprig
or two of parsley, and put into a hot oven for thirty
minutes. When done, remove the fillet and strain
off the gravy. Skim off as much of the grease as
possible. Melt a tablespoonful of butter and add to
it one of flour; rub until smooth. Pour the gravy
upon this thickening and continue to stir until per-
fectly smooth and thick. Add a teaspoonful of kitchen
bouquet to darken the sauce and half a can of mush-
rooms. Heat the mushrooms thoroughly, but do
not cook them. If not enough gravy is left in the
pan after having cooked the fillet, add a little more
Wash all vegetables in plenty of cold water. Put
green vegetables into boiling, salted water to cook,
and boil uncovered to preserve their color. Winter
vegetables require longer boiling.
If canned vegetables are used, turn into a
colander to drain and let a little cold water from
the faucet run over them. If treated in this way
they will never retain any of the taste of the can.
Wash the rice through several waters and rub
between the hands to remove the floury coating.
This flour holds the grains together in cooking.
Have a large saucepan of boiling, salted water; put
it on the hottest part of the stove and wait until it
begins to boil violently. Throw in the rice slowly
and let it boil rapidly uncovered for fifteen or twenty
minutes. Drain off as much water as possible,
season with a little more salt, and set on the side of
the range. Cover the saucepan with a thin cloth or
old napkin and allow it to steam perfectly dry. This
is a delightful way to serve rice. Each grain will be
Peel and mince fine one small onion; melt a
piece of butter the size of an egg in a saucepan, and
fry the onion in it until it begins to brown ; then turn
in one breakfast cupful of well-washed rice. Fry it
for five minutes, watching carefully; add enough
stock to boil the rice in — about one quart. Season
with an even teaspoonful of salt and a saltspoonful
of pepper. When the rice is thoroughly done, put in
a cupful of grated Parmesan cheese and stir until it
is- well melted.
STUFFED GREEN PEPPERS.
Take seed from the number of peppers needed
and soak in weak brine for half an hour. Put on the
fire in cold water and let come slowly to boiling point
— boil two minutes (long boiling will toughen the
peppers). Wash and boil a scant half cupful of rice
until very tender, and allow to steam dry. Melt two
tablespoonfuls of butter and fry in it one large onion,
finely chopped; add to this one-half can of tomatoes,
and season with salt, pepper, and a dessertspoonful
of Worcestershire sauce. Turn in the cooked rice
and let bubble up until thoroughly heated. A little
finely chopped ham will greatly improve this mix-
ture. Fill the peppers and sprinkle over each a tiny
portion of grated cream cheese. Run into the oven
and heat very hot. Serve with a tomato sauce.
This amount will fill six medium-sized peppers.
Take about half a box of Italian spaghetti; break
in small pieces and drop into boiling, salted water;
boil twenty minutes. Dash in a little cold water and
let stand for a few minutes to swell ; drain. Turn into
a double boiler the contents of one can of Campbell's
tomato soup, add a little salt, cayenne pepper, and a
dessertspoonful of Worcestershire sauce. Put the
spaghetti into this mixture and set on back of range to
slowly boil for one and a half hours. Just before
serving add a quarter of a pound of cheese, broken
in pieces, and let it melt thoroughly. Serve with a
tiny portion of cheese on top.
Melt one tablespoonful of butter in saucepan;
into it put a small onion, chopped very fine. Let
simmer a few minutes. Add one quart of tomatoes
and season with one teaspoonful of salt, one table-
spoonful of sugar, a quarter of a teaspoonful of black
pepper, and let boil until quite thick.
Butter a baking dish and slice a layer of tomatoes
into it, a layer of thinly-sliced onions, and buttered
biscuit on top of onions. Season with salt and pepper
and a little sprinkling of sugar. Fill the dish in this
way, and bake until nicely browned in a moderate
Select six large, firm tomatoes — do not peel
them. Cut from the top a thin slice, and with a
teaspoon remove the inside. Put a tablespoonful of
butter in a saucepan, add a tablespoonful of chopped
onion, and cook it a minute. Then add half a cupful
of finely-chopped chicken, veal, or any left-over meat.
Season this mixture with salt, cayenne pepper, a
little chopped parsley, and a teaspoonful of sugar.
Add the tomato pulp and half a cupful of soft bread
crumbs. Stir this over the fire until smooth. Fill
the tomatoes and place in baking dish. Put into the
oven and bake for twenty minutes. Dot bits of butter
over the top of each tomato, and serve with the sauce
in the pan from the tomatoes poured over them. Add
just a dash of Worcestershire sauce to the liquor in
STUFFED EGG PLANT.
Boil an egg plant for twenty minutes, or until
tender, in boiling, salted water. Cut it in two length-
wise and remove pulp, being careful to keep the
shell in shape. Mash the pulp and season with salt
and pepper. Fry half of an onion finely chopped,
in a little bacon fat; add a cup of tomatoes, half of
a small green pepper, chopped fine, and seeds taken
out; cook until it begins to thicken. Take from the
fire and add the mashed pulp and one cup of soft
bread crumbs. Season again with a little more salt,
a dusting of pepper, and a tablespoonful of butter.
Add a dash of Worcestershire sauce. Fill the shells,
covering the tops with crumbs and bits of butter.
Run into the oven and bake for fifteen or twenty
CAULIFLOWER AU GRATIN.
Let the cauliflower stand upside down in cold,
salted water for half an hour. Put it into rapidly
boiling, salted water to cook for twenty minutes, or
until tender, but do not let it become too tender, as
it will fall to pieces. Break it into flowerets. Butter a
pudding dish and fill it with alternate layers of cauli-
flower, thick, well seasoned cream sauce, and a
grating of cheese over each layer. Cover the top
with crumbs and bits of butter; bake until the sauce
begins to bubble through the crumbs.
STUFFED IRISH POTATOES.
Bake smooth potatoes of uniform size until well
done; turn frequently and bake slowly. When done,
cut a slice from the side of each and scoop out the
potato. To six potatoes add one teaspoonful of salt,
one-quarter of a cupful of butter, a saltspoonful of
white pepper, and whip thoroughly; then add half
a cupful of rich milk or cream, and beat until light.
Fill the potato hulls and let them look a little rough;
do not smooth them over. Sprinkle with grated cream
cheese and run into the oven. Bake to a nice brown.
POTATOES a LA SIMPSON.
Boil eight Irish potatoes in their jackets; let stand
until perfectly cold and remove skins. Slice and fry
in as small a quantity of lard as possible, watching
carefully and turning with the broad blade of a
knife. When nicely browned and ready to serve,
season well with salt, dust with pepper, and add a
large cupful of rich cream. Let the cream bubble up
through the potatoes and remove at once from the
POTATOES AU GRATIN O'BRIEN.
Boil six Irish potatoes (medium size) in their
jackets until well done; set away to get cold; skin.
Make a white sauce of two tablespoonfuls of butter
and two of flour, two cupfuls of milk, one teaspoonful
of salt, and one-half teaspoonful of pepper. Cut the
potatoes into small squares and add one cut-up,
sweet, red, Mexican pepper (canned). Pour the
white sauce over and through the potatoes. Put
into a buttered baking dish with a generous quantity
of fresh cream cheese grated over the top. Bake until
Boil three large sweet potatoes until almost
tender; remove skins and cut in inch slices. Butter
a baking dish and alternate the layers of potato with
layers of butter and sugar. Use plenty of butter;
add half a cup of water and bake slowly, covered,
until the potatoes absorb the syrup, then uncover
and brown them nicely.
Look over a peck of spinach and wash through
four waters; boil in a saucepan without water for
thirty minutes, closely covered. Drain ; rub through a
colander. In a skillet put one tablespoonful of butter,
and when hot add a teaspoonful of finely-chopped
onion; let the onion turn color and add the spinach.
Season with salt and pepper, and just before taking
from the fire put in three tablespoonfuls of rich
cream. Serve on thin slices of toast with hard-
boiled egg sliced over the top.
Line a saucepan with freshly washed lettuce leaves
and turn in the amount of peas wanted; add a very
little water, as the water adhering to the lettuce
and that drawn from it by the heat will be sufficient.
When the peas are tender (twenty minutes), remove
all lettuce. Reserve all juice, and season with salt
and pepper, butter and cream. Rub a little flour into
the butter before adding to the peas, to thicken the
sauce a very little, and pour over the peas. Cooked
in this way, peas are most delicious.
Scrape eight ears of corn; into the yolk of one egg
rub a tablespoonful of flour; add a large cupful of
rich milk or cream, a large tablespoonful of butter,
cut in bits, an even teaspoonful of salt, a table-
spoonful of sugar, and a dusting of pepper. Add the
stiffly beaten white last. Bake slowly until nicely
BOSTON BAKED BEANS.
Pick over carefully one pint of California pea
beans; soak over night in cold water; drain off water
in the morning. Put in stewpan and cover with water,
and parboil until just soft enough to prick with a
pin; drain and put in an earthen bean pot. Take
quarter of a pound of salt pork (fat and lean mixed)
with rind on top; scrape rind clean and score in strips.
Bury the pork just below the surface of beans and
cover all with hot water. Season with a teaspoonful
of salt, a saltspoonful of pepper, and a tablespoonful
of molasses. Mix an even saltspoonful of dry mus-
tard with a tiny portion of water until smooth, and
add to beans. Put into a slow oven and bake all day,
keeping the water to cover beans until the last hour.
Then raise the top of the pork above the beans so
that it will brown and crisp, and leave the cover of
1 lb. of oatmeal; 2 silver onions;
yi lb. of beef suet; 1 tablespoonful of salt.
Chop the onions and suet very fine; wash the
oatmeal and mix all together thoroughly; put in
floured bag and boil two hours. Slice when cold and
fry in hot lard. This makes a nice breakfast dish.
To one quart of boiling water add one-half tea-
spoonful of salt and two-thirds of a cup of " Cream
of Wheat;" stir it in slowly, put in double boiler and
boil for three-quarters of an hour. Pour into a square
pan to harden. When ready for use, slice in pieces of
uniform size, dip in diluted egg, then into corn-
meal, and fry in hot lard.
CHICKEN EN CASSEROLE.
Get two large chickens; clean and cut them for
frying. Melt and heat two tablespoonfuls of butter
and two of salt pork drippings in pan, and brown
the chickens in it. Put into a saucepan two table-
spoonfuls of butter and rub into it two of flour;
simmer and stir until smooth. Add one pint of
stock, two small onions (cut in small pieces), two
carrots (cut in pieces), one bay leaf, two tablespoon-
fuls of tomato catsup, and one tablespoonful of
Worcestershire sauce. Arrange the chicken nicely
in casserole dish, and pour over it the mixture. Cover
closely and put in oven for one hour. Half an hour
before serving add a few cut potato balls, one-half
pound of fresh mushrooms (braised in butter).
Fifteen minutes before serving turn in one can of
peas. Serve from casserole dish.
1 large chicken ; 1 can of mushrooms ;
]/2 lb. of bread crumbs; Xyi pints broth;
% lb. of butter ; 4 eggs ;
1 teaspoon of grated onion; Pinch of celery salt;
Tablespoon of pepper ; Large pinch of salt ;
Tablespoon of chopped parsley.
Boil the chicken, pick the meat, and grind with
the mushrooms. Soak the bread crumbs in the broth ;
add the melted butter, eggs, and seasonings. Mix
thoroughly and cook in double boiler. Let cool
(over night if possible), shape; chill, and dip in egg,
then in crumbs, and fry in deep fat.
In crumbing allow a tablespoonful of water to an
egg, and beat just enough to blend the egg.
— Mrs. W. A. Johnson, Paris, Ky.
CREME DE VOLAILLE.
% cup of cream sauce;
Grating of onion ;
Salt to taste;
y^. can of mushrooms;
1 tablespoonful of butter;
Sprig of parsley;
Pinch of red and white
Boil the chicken, pick the meat, and grind through
a meat grinder; grind the mushrooms; mix all with
the cream sauce; beat in the butter. Add the eggs
one at a time, and beat as cake. Season with the
salt, pepper, onion, and parsley. Put in buttered
molds and steam one and a half hours. Serve with
a rich white sauce flavored with sherry wine.
With a large biscuit cutter cut rounds of fresh
bread about one inch in thickness. Toast a light
brown, spread with anchovy paste, and place an egg,
poached soft, upon each round. Sprinkle with salt
and pepper. Cover with a rich tomato sauce or a
hot Hollandaise sauce. This is a delicious luncheon
CHICKEN a LA KING.
1 chicken; 1 lb. of fresh mushrooms;
\y% large sweet, green 2 canned sweet, red pep-
peppers ; pers ;
1 tablespoonful of butter; 1 tablespoonful of flour;
Yolks of 4 eggs; 2 cupfuls of cream;
Salt; Pepper; Paprika.
Boil the chicken until tender; let stand until very
cold; separate meat from bones and cut into squares.
Peel and wash the mushrooms; saute in butter until
tender. Beat the yolks and add to the cream. In a
double boiler melt the butter, rub into it the flour;
stir until smooth; add cream and let come to a boil,
watching carefully so that it does not curdle. Season
with the salt, pepper, and plenty of paprika. Pour
the sauce over the chicken, mushrooms and cut-up
peppers. Return to the fire and heat for about three
minutes. Some add sherry or Madeira wine to the
sauce; it is a matter of taste. If the chicken is a
large one, more cream will be needed.
\]/2 lbs. of round steak; % lb. of salt pork;
3 tablespoonfuls of rolled 1 small onion;
soda crackers; 1}4 teaspoonfuls of salt;
1 egg; % cup of sweet milk;
1 teaspoonful of pepper.
Have the meat chopped by the butcher, then run
through the meat grinder. To the meat add the
milk, salt, pepper, chopped onion, and rolled crackers;
beat in the egg. Form into a loaf, and mold in
through the center three hard-boiled eggs, that each
slice of loaf may have a ring of egg in it. Bake
three hours and baste frequently with butter.
^y 2 lbs. of veal; 3 eggs;
i/z lb. of pickled pork; 1 tablespoonful of salt;
1 teaspoonful of black 1 teaspoonful of ground
Pinch of cayenne.
Put the veal and pork through the meat grinder.
Add the eggs (beaten together), salt, pepper, and
sage. Make into a loaf and bake, covered, for four
hours, basting often. At the last allow to brown
nicely. Put just enough water in the pan to keep it
moist, and baste with butter and water.
Boil a knuckle of veal in enough water to cover
it (about two quarts) ; add a large slice of onion, one
of turnip, one of carrot, a tiny sprig of parsley, and
three cloves. Boil it very slowly until the meat be-
gins to fall from the bones. Take out meat and
strain liquor through a coarse piece of cheesecloth.
Return to the fire, season with salt, cayenne pepper,
and a very little lemon juice. Reduce it to one-half
the quantity by boiling uncovered. Cut the veal
in pieces and arrange in bowl or mold. Pour the
liquor over all, filling the bowl or mold. Set on ice
or in a cold place to harden. Serve in slices.
2 tablespoonfuls of but- yi cup of grated cream
ter ; cheese ;
2 tablespoonfuls of flour; 1 cup of milk;
1 level teaspoonful of salt; 1 saltspoonful of paprika;
Melt the butter in a saucepan; rub into it the flour
and let bubble until cooked, but do not let it brown.
Beat the yolks of the eggs and add to the milk; turn
this slowly over the thickening, add cheese and
seasoning. Continue to stir until the cheese is
melted and the mixture smooth and thickened, but
do not let it boil. Take from the fire and allow to
cool a little. Fold in the stiffly-beaten whites and
pour into buttered baking dish. Bake twenty min-
utes over water in oven. Be very careful about open-
ing the door of the oven, as all souffles fall very
easily. Send from the oven to the table. When the
heat is lost the souffle will fall.
Sauces are easily made if strict attention is given.
The foundation of many sauces is butter and flour
cooked together, making a thickening. In making
this thickening use the same amount of butter and
flour. Where more butter is required, add it in tiny
pieces after the other ingredients are mixed with the
thickening. This will prevent an oily line forming.
In making sauce, after cooking the thickening,
draw the saucepan to the cooler part of the stove,
and add slowly the milk, stock, or cream, stirring
constantly. It is quite a common custom to rub
together the butter and flour, and add to the heated
liquid, but the result is not the same. The flour
in all sauces must be thoroughly cooked first, to
take away the pasty taste so often found in cream
PLAIN CREAM SAUCE.
1 tablespoonful of butter; 1 tablespoonful of flour;
saltspoonful of white >2 pint of milk;
pepper; >2 teaspoonful of salt.
Melt the butter; rub into it the flour, and let
bubble until smooth; add the milk, salt, and pepper;
stir until smooth and creamy.
DRAWN BUTTER SAUCE.
2 tablespoonfuls of butter; 1 tablespoonful of flour;
teaspoonful of salt; pint of boiling water;
Saltspoonful of pepper.
Melt one tablespoonful of the butter and rub into
it the flour; when smooth add the boiling water slowly.
Boil for a minute and take from the fire; add salt
and pepper and stir in the other spoonful of butter.
By adding the juice of half a lemon this sauce is
nice for fish.
FRESH MUSHROOM SAUCE.
fb. of fresh mushrooms; 2 cupfuls of veal stock;
2 tablespoonfuls of flour; ]/ 2 teaspoonful of salt;
2 tablespoonfuls of butter; Dash of cayenne;
Dash of kitchen bouquet; y 2 teaspoonful of lemon
1 tablespoonful of cream; juice.
Pour cold water over the mushrooms to cleanse
them; drain immediately; peel them, remove and
scrape stems, and saute in a very little butter until
tender. Melt the butter, add flour, cook until very
smooth; add stock and continue to stir until thick-
ened. Season with salt, pepper, kitchen bouquet,
and lemon juice; add the cut-up mushrooms and
cream. Heat thoroughly before serving.
CANNED MUSHROOM SAUCE.
1 cupful of brown stock; % cupful of liquor from
1 tablespoonful of butter; mushrooms;
1 tablespoonful of flour; 1 can of mushrooms;
1 teaspoonful of lemon A little chopped parsley,
Melt the butter; add flour and cook until smooth.
Slowly pour in the liquor from mushrooms and the
brown stock; season with salt, pepper, and lemon
juice. Stir until perfectly smooth and thickened;
add the mushrooms, cut in half, and cook just long
enough to heat the mushrooms thoroughly.
TOMATO SAUCE, No. 1.
y can of tomatoes; 1 large slice of onion;
^2 bay leaf; 1 tablespoonful of flour;
1 teaspoonful of sugar; 1 tablespoonful of butter ;
Dash of Worcestershire teaspoonful of salt;
sauce; Dusting of cayenne.
Stew the tomatoes with the bay leaf, sugar, salt,
pepper, and onion until tender. Melt the butter
and rub into it the flour; let bubble until well cooked.
Add the strained tomatoes and season with the
dash of sauce; stir until perfectly smooth.
TOMATO SAUCE, No. 2.
yi can of tomatoes;
1 cupful of brown stock;
2 tablespoonfuls of flour; 1 teaspoonful of sugar;
2 tablespoonfuls of butter; }4. teaspoonful of salt;
Cook the tomatoes with the sugar, salt, pepper,
and bay leaf about ten minutes, or until quite tender;
rub through a fine sieve and add the stock. Melt
the butter, add onion, and let it brown a little; rub
in the flour and stir until smooth. Pour the strained
tomato stock over the thickening and continue to
stir until smooth and quite thick.
SAUCE FOR SWEETBREADS OR CHICKEN.
1 tablespoonful of butter; Yolks of 2 eggs;
1 tablespoonful of flour; Dash of pepper;
yi cupful of chicken stock; yi teaspoonful of salt;
4 tablespoonfuls of cream; y^ cupful of milk.
Melt the butter, rub into it the flour; add the
milk and chicken stock, and stir until boiling. Beat
the yolks of the eggs into the cream and stir into
the hot mixture. Season, reheat, but do not let it
boil as it will curdle. Use at once.
Put a tablespoonful of butter into a saucepan
and, when it bubbles, stir in an even tablespoonful
of flour. Let it continue to bubble until the flour is
thoroughly cooked; then stir in half a pint of veal or
chicken stock. When it boils, take from the fire
and stir into it gradually the beaten yolks of four
eggs. Return the sauce to the fire a minute to set
the eggs, without allowing it to boil. Again remove
the sauce, stir in the juice of half a lemon and fresh
butter the size of an English walnut, cut in tiny
pieces to facilitate its melting, and beat all well
with a whisk; season with salt and pepper.
cupful of butter; Yolks of 4 eggs;
Juice of Yi lemon; % saltspoonful of cay-
% teaspoonful of salt; enne;
1 cupful of veal stock.
Beat the butter to a cream and add the well-
beaten yolks; beat until light; season with the salt,
pepper, and lemon juice. Continue beating and
slowly add the cupful of heated stock. Put into
double boiler with boiling water and cook, beating
constantly until the mixture is thick as custard and
very smooth. Take from the fire and beat for a few
minutes with a whisk. Serve hot or cold.
MAITRE D'HOTEL BUTTER.
X cupful of butter; yi teaspoonful of pepper;
teaspoonful of salt; >^ tablespoonful of finely-
i/i tablespoonful of lemon chopped parsley.
Put butter in a bowl and, with a small wooden
spoon, work until creamy; add salt, pepper, and
parsley, then lemon juice very slowly. — "The Blue
Ribbon Cook Book."
CREAM TOMATO SAUCE.
pint of strained to- 1 slice of onion ;
matoes; 1 blade of mace;
1 tablespoonful of butter; 1 bay leaf;
1 tablespoonful of flour; y 2 cupful of rich milk;
Saltspoonful of pepper; y 2 teaspoonful of salt;
Pinch of soda.
Add to the strained tomatoes the onion, pinch of
soda, mace, and bay leaf ; boil gently until reduced
one-half. Rub together the flour and butter; add to
the tomatoes; cook for a minute or two. Take
from the fire and add the heated milk, salt, and
pepper. Strain and serve.
(For Roast Beef.)
1 tablespoonful of butter; 1 tablespoonful of flour;
cupful of milk; % cupful of cream;
2 tablespoonfuls of grated, prepared horseradish.
Melt the butter and rub into it the flour; cook
until smooth; add the cream and milk, and season
with salt and a dash of cayenne pepper. When thick,
take from the fire and add the horseradish. If it
seems too thick, thin with a spoonful of cream.
CUCUMBER SAUCE FOR FISH.
4 large cucumbers; 1 small onion;
1 teaspoonf ul of pepper ; 1 level teaspoonf ul of salt ;
2 tablespoonfuls of Tarra- 6 tablespoonfuls of
gon vinegar; whipped cream.
Pare and grate the cucumbers, taking out all
seed; drain, and turn the pulp into a bowl; add the
pepper, salt, and vinegar. At serving time mix in
the whipped cream lightly.
BROWN SAUCE FOR MUTTON.
1 tumbler of currant jelly ; 1 tumbler of tomato catsup ;
1 cupful of brown sugar 1 tumbler of wine;
(if sweetness is liked) ; 1 tumbler of brandy.
When well blended, add one-half pint of mutton
gravy from which the grease has been skimmed;
thicken with a tablespoonful of flour, and add a
taste of pepper, allspice, and cloves.
(For Roast Lamb.)
Sweeten one-half cupful of cider vinegar with
two teaspoonf uls of powdered sugar; stand on back
of stove until thoroughly dissolved. Wash and
finely chop two tablespoonfuls of mint; pour the
vinegar over same and let stand until well seasoned,
In making salads, place all meat, vegetables, celery,
or nuts in a dish and cover with three parts olive oil
and one part lemon juice, with a generous pinch of
salt. Let it marinate for one and a half or two
hours. All dressing not absorbed must be drained
off, the salad mixed, and the dressing to be served
Wash thoroughly all lettuce; dry by shaking it,
and tie up in a napkin. Put away in the coolest part
of the ice box.
To be good, all salads must be cold, the lettuce
crisp and dry, or the dressing will not adhere to it.
Select three large, one-year-old hens, a four-pound
loin of pork with tenderloin; boil in enough water
to cover all (boiling the pork with the chickens) ;
season with salt, and add the juice of one large
lemon. Boil slowly until very tender. Let stand
until cold, then remove all meat and set away over
night in a cold place or on ice. This will make
the meat very firm and aid greatly in cutting. Cut
in large square pieces. Take the best part of one
dozen bunches of celery; wash and dry it thoroughly;
put on ice to become crisp. Cut in pieces. Before
beginning to make the mayonnaise, marinate all
meat and celery with a dressing made of three parts
of olive oil to one of lemon juice, a generous seasoning
of salt, and a dusting of white pepper. Break the
yolks of six eggs into a cold bowl, and begin, drop by
drop, to beat in one quart of olive oil. In a cup mix
four teaspoonfuls of salt, one teaspoonful of mustard,
two teaspoonfuls of powdered sugar, one teaspoonful
of cayenne pepper; add to it four tablespoonfuls of
Tarragon vinegar and four tablespoonfuls of lemon
juice. Mix well, and when the oil mixture begins
to beat heavily, add a little of the seasoning. If it
seems too firm to beat well, add a spoonful of rich
cream. At the last beat in the best part of a pint
of whipped cream. Do not make the mayonnaise
too light with cream. Mix with the celery and
meat, draining from them any of the dressing not
absorbed before adding the mayonnaise. Sprinkle
with paprika and pack in ice. If the chickens are
large, this amount will serve about forty people.
4 large potatoes; 1 small onion;
1 tablespoonful of parsley; Clove of garlic;
6 tablespoonfuls of olive 1 level teaspoonful of
oil ; salt ;
3 tablespoonfuls of vine- % teaspoonful of pep-
Yi cup of mayonnaise dressing.
Boil the potatoes with skins on, and cut in dice
when perfectly cold; rub the mixing bowl with the
garlic. Grate onion and add to the potatoes. Pour
over all the dressing made of the oil, vinegar, pepper,
and salt. Set aside for one hour. Pour off at the end
of that time all dressing not taken up by the potatoes,
and mix in the mayonnaise. Chop the parsley and
sprinkle over all; dust with paprika.
TOMATO JELLY FOR SALAD.
2 cups tomatoes; 3 cloves;
1 bay leaf; 1 slice of onion;
yi teaspoonful of thyme; 1 teaspoonful of salt;
1 teaspoonful of pepper; box Cox gelatine;
teaspoonful of sugar; % cup of cold water.
Soak the gelatine in the water. Boil together the
tomatoes, cloves, onions, salt, bay leaf, thyme,
sugar, and pepper; strain through a fine sieve, and if
a clear jelly is wanted, let it drip through a cheese-
cloth bag. Add the strained geiatine and set aside
to congeal. Serve with mayonnaise and lettuce.
CUCUMBER JELLY FOR COLD MEATS.
4 large cucumbers ; % box of gelatine ;
4 tablespoonfuls of vine- }i cup of water;
gar; Dash of cayenne;
yi teaspoonful of salt; 1 teaspoonful of grated
Grate the cucumbers after peeling and removing
all seeds. Cover gelatine with the water and soak
one-half hour. Then add two extra tablespoonfuls
of water and the vinegar. Stand this in hot water
until all the gelatine is melted. Add salt, cucumbers,
onion, and pepper. Turn into a mold and set on ice.
Slice and serve with French dressing.
yi box of Knox gelatine;
1 pint of boiling water;
1 cup of finely-chopped
1 cupful of finely-chopped
2 sweet, red Mexican pep-
pers, chopped fine ;
]4. cupful of cold water;
2 green peppers, finely
1 teaspoonful of salt;
cupful of sugar;
yi cupful of lemon juice;
yi cupful of mild vine-
Soak the gelatine in the cold water for fifteen
minutes; add the boiling water and stir until dis-
solved. Put in vinegar and lemon juice, salt, sugar,
and pour the mixture over all other ingredients.
Continue stirring until it begins to congeal; pour
into small custard cups and set on ice to harden.
Serve with lettuce and mayonnaise dressing. If
preferred, mold the salad in one large mold and slice.
Mix equal parts of crisp lettuce and endive.
Put a piece of Roquefort cheese the size of an English
walnut in a bowl; mash it and rub it smooth with
one tablespoonful of olive oil. Beat this into a small
cupful of French dressing, and add to it a teaspoon-
ful of Worcestershire sauce. Dress the lettuce and
endive with it, and put on ice until ready to serve.
Use peas, string beans, cauliflower, and beets.
Boil each separately. Separate the cauliflower into
flowerets; cut the beans in half, and beets into small
squares. When perfectly cold, marinate all. Before
serving, pour off any dressing not taken up by the
vegetables and mix with mayonnaise. This salad,
if well put together, will be most attractive looking.
Make small cups of the lettuce leaves, place a spoon-
ful of each vegetable into each little cup, reserving
the cauliflower for the center. Do not mix the may-
onnaise with it, but serve it with the salad.
Peel the cucumbers, and put in water with a
piece of ice in the water. Do not add salt- — it only
serves to toughen the cucumbers. Arrange lettuce
on a flat dish and dress with French dressing. Slice
the cucumbers over the lettuce and add dressing
DRESSING FOR FRUIT SALAD.
3 tablespoonfuls of vine- 4 eggs;
gar ; 1 pint of cream ;
2 tablespoonfuls of butter; 1 tablespoonful of sugar;
teaspoonf ul of mustard ; Dash of cayenne pepper.
Beat the eggs together. Mix the mustard with
the sugar; add the vinegar, butter, and beaten eggs.
Put into double boiler and let thicken, but do not
boil, stirring constantly. When cool add the cayenne
pepper and the cream, whipped.
Malaga and Tokay grapes, with cut-up pecans,
make a delicious salad with this dressing.
Parboil three pairs of sweetbreads. When cold,
cut in large pieces and marinate. Let them stand
for one hour in a cool place, then pour off any of
the dressing not absorbed by the sweetbreads.
Add enough of the mayonnaise to seemingly cover
each piece of meat. Mix thoroughly and put on ice
or pack in ice. This amount will serve twelve people
if the sweetbreads are large. It is a matter of taste
about the addition of celery — more economical but
not so good. In serving, sprinkle each portion with
Shred the half of a firm cabbage very fine. Take
all the seeds from two large, green peppers, and
pour over all cold water and add a large piece of ice.
Let stand one hour to become crisp. Drain all well
and mix with the following
yi teaspoonful of mustard ; 1 teaspoonful of salt;
1 tablespoonful of sugar; 1 egg, slightly beaten;
2 tablespoonfuls of butter % cup of vinegar, added
yi cup of cream.
Cook in double boiler until it thickens. Let the
dressing stand until quite cold, and add one-quarter
of a cupful of olive oil.
Yolks of 2 raw eggs; 1 tablespoonful of lemon
1 teaspoonful of salt; juice;
teaspoonful of powdered )4 teaspoonful of mus-
sugar ; tard ;
1 tablespoonful of Tarra- % teaspoonful of cay-
gon vinegar; enne pepper;
1 cup of olive oil.
Break the yolks into a bowl; gradually beat into
them the oil; in a cup mix the sugar, salt, pepper,
mustard, vinegar, and lemon juice. Stir until dis-
solved, and add to the oil mixture; continue stirring
until perfectly smooth and creamy; thin with a tiny
portion of rich cream. A little onion grated will
greatly improve the mayonnaise, if you like it.
1 tablespoonful of 3 or 4 drops of lemon
chopped parsley; juice.
1 cup of mayonnaise.
Add the lemon to parsley to start the juice, and
chop fine. Beat into the mayonnaise.
3 tablespoonfuls of olive teaspoonful of salt;
oil; teaspoonful of mus-
1 tablespoonful of lemon tard;
juice or vinegar; % teaspoonful of cayenne
% teaspoonful of sugar; pepper;
A grating of onion.
Into a cup put the mustard, salt, sugar, and
pepper, and dissolve with the lemon juice or vinegar.
Beat the dissolved mixture into the olive oil, and
add the grating of onion. Keep on ice or in a cool
place until ready for use.
78 SALAD DRESSINGS.
To a cupful of mayonnaise add one teaspoonful of
onion juice, a tablespoonful of chopped capers and
one tablespoonful of cucumber pickle chopped fine.
— Mrs. John G. Carlisle.
6 tablespoonfuls of 3 tablespoonfuls of Tarragon
olive oil; vinegar or lemon juice;
yi tesapoonful of 1 teaspoonful of salt;
paprika; Dash of cayenne;
1 tablespoonful of 1 tablespoonful of chopped
parsley ; chives.
Have bowl very cold, and add a small piece of
ice; put in salt, pepper, and add slowly the oil, stirring
rapidly. When thick, remove the ice and add the
vinegar, or lemon juice, chives, and parsley. Use at
COOKED SALAD DRESSING.
teaspoonful of mustard ; cupful of cream ;
1 teaspoonful of salt; % cupful of vinegar;
1 tablespoonful of sugar; 2 tablespoonfuls of
1 egg (slightly beaten) ; melted butter.
Mix all, being careful to add the vinegar last.
Cook in double boiler until thick like custard. — Mrs.
W. A. Johnson, Paris, Ky.
Pickles— Catsups— Sauces.
In making brine, use a heaping pint of coarse salt
to a gallon of water. Keep the cucumbers well under,
and test frequently. They should be of a pleasant
Use the best cider vinegar, unless the recipe calls
for white wine vinegar. As heating weakens it,
vinegar should be very strong, and should only be
brought to boiling point and immediately used.
SLICED CUCUMBER PICKLES.
Get about four dozen medium-sized cucumbers.
Peel and cut in thick pieces. Cover with boiling
water and add a good seasoning of salt. Allow the
cucumbers to remain in the water until nearly cold.
Remove each piece and dry with a cloth.
In a large pan of cold water put one tablespoonful
of powdered alum. Into this drop the cucumbers.
Let stand for three hours. Make them out of this
alum water without rinsing them. To one-half
gallon of cider vinegar, add one and a half pounds of
dark-brown sugar, five cents' worth of celery seed,
the same of white mustard seed, and ten cents' worth
of cinnamon bark; a few pieces of red pepper and a
full pint of sliced, silver onions. Bring all to boiling
point and set aside to cool. Pour over the sliced
cucumbers and tie up securely.
If unable to secure your cucumbers in season,
this recipe is very good made of Dill pickles. Get the
same number from the grocery and begin by putting
the pickles into cold water with the alum in it. Let
stand for several hours and make up in the same way.
It is not necessary to peel the Dills — cut them in thick
pieces just the same.
80 PICKLES— CATSUPS— SAUCES.
Get cucumbers a little larger than your little
finger. Put into brine for twenty-four hours; taste,
and if not salty enough, let them remain twelve
hours longer. Take from the brine and put into clear,
cold water. It is a good plan to place the pan con-
taining the cucumbers in the sink, and let the water
run over them all night. If this is not convenient,
change the water several times. In the morning, line
a large pan or kettle with grape leaves (to green the
cucumbers), fill with water in which you have dis-
solved a large kitchen spoonful of powdered alum.
Allow one spoonful to about three hundred cucum-
bers. Put in the cucumbers and let stand until
noon (three or four hours). Make them out of this
alum water without rinsing them. To a gallon jar,
add the following spices:
10 small red peppers (cut in pieces);
15 cents worth of white mustard seed;
5 cents worth of celery seed;
5 cents worth of cinnamon bark;
5 cents worth of horseradish root (cut in strips) ;
4 divisions of garlic (sliced).
Pack the cucumbers in jar with alternate layers
of spices. Make a half gallon of white wine vinegar
very sweet with granulated sugar (about 1>£ pints).
Heat to boiling point and pour over the cucumbers
in jar. Tie up while hot, and let stand several days,
then uncover to see if the pickles are well under the
vinegar. If not, add a little more sweetened vinegar.
— Sallie B. Henderson.
1 gallon of cucumbers ; 1 quart of onions ;
1 quart of cider vinegar ; Salt ;
Peel the cucumbers, split in half, take out all the
middle, and chop. Chop the onions; salt all well and
let drain. Put all together, add the vinegar, pepper
PICKLES— CATSUPS— SAUCES. 81
and sugar to taste, and boil just long enough to keep
it through the winter, that the fresh taste of the
cucumbers may be retained.
1 quart of small cucum- 1 quart of green toma-
bers; toes (sliced) ;
1 quart of large cucum- 1 quart of seed onions;
bers (sliced) ; 4 green peppers (chopped
1 large cauliflower, di- fine),
vided into flowerets.
Make a brine of four quarts of water to one pint
of salt. Pour over all and let soak for twenty-four
hours; then heat just enough to scald it and turn into
colander to drain. Mix one cup of flour, six table-
spoonfuls of mustard, 1 tablespoonful of turmeric,
and one teaspoonful of powdered alum with enough
cold vinegar to make a smooth paste; add one cup
of sugar and sufficient vinegar to make two quarts in
all. Boil this mixture until it thickens and is quite
smooth, stirring all the time; then add vegetables
and cook until well heated through. Beans may be
added if wanted.
GREEN TOMATO PICKLE.
1 peck of green tomatoes; 2 quarts of silver onions;
2 lbs. of brown sugar; ^ lb. of white mustard
1 tablespoonful of celery seed;
seed; yi tablespoonful of Cole-
1 tablespoonful of pow- man's mustard.
dered cloves; y£ teaspoonful of tur-
Slice the tomatoes and onions; sprinkle well with
salt and let stand over night. In the morning pour
cold water over them and wash all salt from them.
Squeeze as dry as possible. Cover well with vinegar
and boil until tender; then drain. Put into the same
amount of fresh vinegar two pounds of brown sugar,
one-half pound of white mustard seed, one tablespoon-
ful of celery seed, and one tablespoonful of powdered
82 PICKLES— CATSUPS— SAUCES.
cloves. Let boil for five minutes. To the tomatoes
and onions add a good sprinkling of cayenne pepper
and a half tablespoonful of Coleman's mustard, and
a half teaspoonful of turmeric. Pour the boiled mix-
ture over the drained tomatoes, and mix thoroughly.
Let cool before packing away. A small bottle of salad
oil added to this recipe, when cool, makes it deli-
cious. It is a matter of taste.
3 dozen sweet peppers ;
6 large onions;
5 cents of celery seed ;
1^2 pints of vinegar;
1 head of cabbage;
1 red pepper pod ;
5 cents of mustard seed;
\}4 cups of granulated
Chop the peppers, onions, and cabbage fine;
sprinkle a cup of salt over all and let stand over
night. Squeeze out of brine, add the sugar and
spices. Bring vinegar to boiling point and pour
over all. Seal.
2 dozen cucumbers;
1 peck of green tomatoes;
1 dozen green peppers;
3 ounces of mustard seed ;
2 ounces of celery seed ;
3 ounces of turmeric;
2 heads cabbage;
1 peck of seed onions;
24 of a box of Coleman's
3 lbs. of brown sugar;
6 small red peppers
(seed and all).
Cut the cucumbers in chunks and do not peel.
Chop the cabbage fine. Quarter and slice the green
tomatoes, but do not peel. Sprinkle all with salt and
let stand over night. Take seed from the green
peppers and chop fine. Take off outside skin of
onions and use whole. Soak onions and peppers
over night in salt water (separately) ; drain, and put
in kettle with alternate layers of seasoning. Mix the
mustard with vinegar (a small quantity) until quite
PICKLES— CATSUPS— SAUCES. 83
smooth. Cover the whole with good cider vinegar
and boil a good thirty minutes. Taste, and if not
salty enough, add a little more. This will make
thirteen (13) large quarts. — Louisville.
24 tomatoes; 6 tablespoons salt (not
4 large onions ; heaping) ;
8 green peppers; 1 dessertspoon cloves;
1 grated nutmeg; 1 dessertspoon ginger;
8 coffee cups cider vinegar ; 1 dessertspoon cinnamon ;
8 tablespoons brown sugar; 1 teaspoon celery seed.
Peel and chop the tomatoes; skin and chop the
onions. Take seed from green peppers and chop.
Add the spices, cover with the vinegar, and boil
until very thick. Just before taking from the fire, add
the celery seed. This quantity will make five (5)
pints. This sauce can be made with canned to-
matoes very nicely, if you happen to need it in the
winter when the fresh ones are not obtainable. In
this case do not use quite as much salt, and about
seven cups of vinegar. Use four quart cans of to-
matoes to the full recipe.
1 dozen green peppers;
15 large onions;
2 cups of sugar;
Dash of cayenne pepper;
1 dozen sweet red pep-
1 pint of vinegar;
2 teaspoonfuls of salt.
Take seeds from peppers, and with onions put
through the meat grinder. Pour boiling water over
all and let scald. Drain and scald with hot vinegar.
Drain from the vinegar and add one pint of cold
vinegar, sugar, salt, and cayenne pepper. Let boil
up and bottle while hot.
84 PICKLES— CATSUPS— SAUCES.
bushel of tomatoes ; 4 ounces of salt ;
3 ounces of ground black ^> ounce of ground
pepper ; cloves ;
1 ounce of cinnamon; 1 gallon of cider vinegar;
1 teaspoonful of cayenne 1 cup of sugar;
pepper; 4 onions.
Skin the tomatoes and slice them. Peel the
onions; slice, and add to the tomatoes; boil until
very soft and rub through a sieve fine enough to
retain the seeds. Return to the fire and boil to the
consistency of thick jam, stirring and watching care-
fully. To the vinegar add a large cupful of sugar
and the spices. Add to the tomato pulp and let boil
up twice. Let cool, and bottle.
4 ounces of salt ; 1 ounce of mustard seed ;
y 2 ounce of best red pepper ; 2 ounces of peeled garlic ;
y ounce of ginger ; 8 ounces of brown sugar ;
8 ounces of seeded raisins; 12 good, sour apples.
Pare and chop the apples very fine; add all to-
gether, cover with one quart of vinegar and boil
about two hours, or until thick like jam.
SLICED CUCUMBER RELISH.
15 cucumbers (not large) ; 1 quart of silver onions.
Peel and slice all; sprinkle with salt and let stand
over night. Drain, pour over all enough vinegar to
cover well. Measure the vinegar — to two quarts of
vinegar, add one tablespoonful turmeric and one
bunch of small red peppers, cut in pieces. Scald
vinegar, put in turmeric and peppers; pour over
cucumbers and onions, and tie up closely. Sugar may
be added to this recipe if a little sweetness is pre-
PICKLES— CATSUPS— SAUCES. 85
1 gallon of cider vinegar; 7 lbs. of peaches;
4 lbs. of brown sugar.
Wash and peel the peaches; stick into each peach
four cloves and pack down in a jar. As the jar is
being filled, throw in a handful (or one ounce) of stick
cinnamon. Let the sugar and vinegar come to a
boil, pour over the fruit, and let stand ten days.
Pour off the vinegar, bring to boiling point, and
pour over the fruit again.
SWEET PEAR PICKLE.
7 lbs. of fruit;
1 teaspoonful of ground
2 teaspoonfuls of ground
4 lbs. of brown sugar;
Yi teaspoonful of mace
(if liked) ;
ounce of ginger root;
of ground cinnamon.
Get the little Seckel pears; look them over
carefully and select only the perfect ones, leaving
the little stems on. Peel them; boil in clear water
until very tender. Mix the spices and divide into
three parts — tie up in little muslin bags. Put on
as much vinegar as you think will cover the fruit
(about one gallon) with the sugar. Drop in the
little spice bags and bring to boiling point. Pack
the pears in a stone jar and pour over them, the
boiling vinegar. Each morning, for six mornings,
return the vinegar to the fire, and pour over the pears
the boiling vinegar. At the end of this time it will be
very thick and quite ready for use.
PICKLES— CATSUPS— SAUCES.
In making paste for pies, handle as little as possible.
Make up several hours before needed; roll in a nap-
kin, and put in a pan on the ice.
In making cream desserts, be careful to notice
which the recipe calls for, a pint of cream whipped or
a pint of whipped cream. It will make enough differ-
ence to completely spoil the dessert. See that all
gelatine is well dissolved before adding to any mix-
In making custards, beat the eggs a very little,
just enough to blend them, as you want the eggs to
thicken the milk. If you wish to lighten with eggs,
as in cake, beat them thoroughly.
The scalding of milk and cream makes a very
smooth mixture for all desserts.
PLAIN PASTRY FOR PIES.
1 large cup of lard; 3 cups of sifted flour;
Yi teaspoonful of salt.
Add the salt to the flour; cut the lard with a knife
into the flour. Moisten with enough ice water to
make a moderately stiff dough. With the blade of
the knife pat the paste together; handle as little as
possible. After rolling out the paste, spread with
butter, fold and roll again. For top crust, roll out,
butter, and fold three times. Put on ice until ready
2 cups of sugar;
2 tablespoonfuls of flour;
1 teaspoonful of vanilla;
1 cup of cream;
1 cup of jelly or pre-
1 cup of butter;
Cream the butter and sugar together; add the
flour and cream. Beat the eggs separately; add the
yolks to the mixture and beat hard. Put in vanilla
and jelly or preserves. Add the beaten whites last,
and bake in a rich under-crust in a moderate oven.
This will make two puddings.
LEMON PIE, No. 1.
1 cup of sugar; 1 lemon (juice and rind)
4 city butter crackers 1 cup of cream;
(rolled fine) ; 1 tablespoonful of butter;
Line a pie-pan with paste, and bake just a little
before turning in the filling. Use the whites for
meringue ; bake slowly. This will make one pie.
LEMON PIE, No. 2.
1 cup of sugar; 1 cup of cream;
2 eggs; 2 lemons;
1 tablespoonful of flour; X CU P of butter.
Line a pie-pan with paste and bake it a very little.
Cream the butter; add the sugar and flour, the beaten
yolks and cream. Cook in double boiler until thick
like custard; add the lemon juice; pour into crust and
bake to a light brown. Make a meringue of the
whites, and return to the oven to brown it. This
will make one large pie or two small ones.
2 tablespoonfuls of 1 cup of sugar;
chocolate; 1 tablespoonful of flour;
2 eggs; % cupful of butter;
1 cup of milk.
Cream the butter; mix the flour with the sugar,
and add to butter; stir in the eggs and the milk
beaten together; add the chocolate and put into
double boiler. Cook to the consistency of custard,
and pour into a rich, thin crust. Bake until done.
2 cupfuls of pumpkin
1^2 cupfuls of milk;
1 even teaspoonful of salt;
1 even teaspoonful of
Peel and cut the pumpkin in pieces; cover it
closely and cook slowly until tender. Remove cover
and dry the pulp, watching carefully that it does not
stick and burn. Put it through a coarse sieve; add
the beaten eggs last and two tablespoonfuls of whisky.
Bake in under crust only, and allow from forty-five
to fifty minutes for the baking.
1 tablespoonful of butter
1 large cup of sugar ;
1 even teaspoonful
1 tablespoonf ul
1 cup of New Orleans yi teaspoonful of vanilla;
molasses; 1 cup of sugar;
4 eggs ; 1 tablespoonful of butter.
Cream the butter; add sugar and molasses, the
beaten yolks, vanilla, and the stiffly beaten whites
last. Bake in under crust only.
1 tablespoonful of butter; 4 eggs;
2 cups of cream; 2 cups of sugar;
1 teaspoonful of lemon 4 cups of grated cocoa-
1 tablespoonful of flour.
Beat the yolks of the eggs with the sugar mixed
with the flour; add the cream, butter and cocoanut.
Flavor with the lemon and stir in the beaten whites.
Bake in under crust only. Allow plenty of time for
the baking, and let it thicken slowly and brown
nicely. This will make two large pies.
JELLY PIE, No. 1.
4 eggs (beaten separately) ; 1 tablespoonful of flour ;
1 glass of jelly (plum \ x / 2 cups of sugar;
jelly best) ; 1 tablespoonful of butter.
Mix the butter and sugar together ; then flour, then
the jelly, then the egg. Beat well, fill pastry, and
bake. — "The Blue Ribbon Cook Book."
JELLY PIE, No. 2.
2 eggs; 1 cup of sugar;
]/ 2 cup of cream ; ]/$ cup of butter ;
]/ 2 cup of jelly; Dash of vanilla:
1 even tablespoonful of flour.
Beat sugar, butter, yolk of eggs, and jelly together;
then add beaten whites; flavor and bake in under
crust. This recipe will make one pie.
y cup of butter ; Dash of vanilla ;
1 cup of cream; 2 cups of brown sugar;
4 eggs; 2 tablespoonfuls of flour.
Line a deep pie-pan with rich pastry ; mix the flour
with the sugar. Cream the butter; add sugar and
cream, and the beaten yolks. Flavor with the vanilla;
Make a meringue of the whites for the top of the
pie. Bake slowly.
GEORGE WASHINGTON PIE.
1 cup of granulated sugar; 1 cup of flour;
Juice of 1 orange; 4 eggs;
1 teaspoonful of baking 1 cup of grated cocoanut.
1 pint of milk; y saltspoonful of salt;
3 tablespoonfuls of sugar; 2 eggs;
1 teaspoonful of flour; y teaspoonful of vanilla.
In making the cake part, sift the baking powder
with the flour; squeeze the orange juice over the
sugar; add the beaten yolks, then flour, and last the
beaten whites. For the cream filling, scald the milk
in double boiler, pour it over the beaten eggs and
sugar (adding the flour and salt to the sugar). Re-
turn to double boiler and stir constantly until a
coating is formed on the spoon, but do not boil.
Let cool; split cake when cold and spread with a
thick layer of the filling, and cover with half a cupful
of grated cocoanut. On top spread with powdered
sugar and cocoanut.
6 eggs; 1 cup of butter;
6 heaping tablespoonfuls 1 wineglass of brandy or
of sugar; whisky;
1 nutmeg; 1 wineglass of wine;
1 pint of cooked apples.
Line a deep pan with rich pastry; cream the butter,
add sugar and beaten yolks, then brandy, wine, nut-
meg, and apples (which have been rubbed through a
sieve). Make a meringue of the whites, and return
pudding to oven just long enough to brown nicely.
STRAWBERRY SHORT CAKE.
Make a very rich biscuit dough. Roll about
one-half inch thick and put in shallow, round pan;
brush the top with butter and place another layer
on top. Bake as biscuit. Wash and cap one quart of
berries, reserving largest for top. Mix with one-half
cup of sugar and chop a little with a sharp knife.
Separate the layers and spread with the fruit. Re-
place top layer and garnish with the whole berries.
Make a hard sauce of one-quarter of a cup of butter
beaten to a cream ; add one-half cup of sugar and beat
until light; then add a tablespoonful of rich cream,
and with a teaspoon put dots of sauce over the entire
top. Serve at once.
4 eggs; \yi cups of sugar;
y$ cup of butter; 8 tablespoonfuls of bour-
2 tablespoonfuls of flour; bon whisky;
1 cup of milk.
Reserve the whites for meringue ; cream the butter
and sugar; add the beaten yolks, then flour and milk.
Flavor with the whisky and bake in under crust.
To the beaten whites add four tablespoonfuls of
sugar and brown in oven. This recipe will make two
1 cup of New Orleans Pinch of salt;
molasses; cup of butter;
2 cups of sifted flour; 1 cup of sweet milk;
1 teaspoonful of soda; 1 teaspoonful of cinnamon;
1 teaspoonful of cloves.
Steam three hours and use with the following
1 cup of pulverized sugar; }4 cup of butter;
1 egg; 1 teaspoonful of vanilla.
Beat the egg; add the butter and sugar (which
have been creamed together), then the vanilla, and
let boil until thick. Just at serving time add two
tablespoonfuls of boiling water.
Butter a quart pudding dish; cut thin slices of
bread and spread with plenty of butter. Arrange in
alternate layers of buttered bread and thinly sliced
apples seasoned with sugar and nutmeg and a little
of the yellow peel of the lemon. Save the apple
peelings for the top and fill the dish very full. Add
one-quarter of a cup of cold water to start the juice
of the apples. Serve warm with a rich boiled custard
sauce, made as follows: Scald one-half pint of new
milk; beat two eggs with half a cup of sugar; pour
the milk over the egg mixture. Return to double
boiler and stir until thick and smooth. Flavor with
a few drops of vanilla.
Butter a large pudding dish. Arrange alternate
layers of thinly-sliced sour apples and bread crumbs;
season each layer with a generous sprinkling of gran-
ulated sugar, bits of butter, a pinch of cinnamon,
cloves, and allspice. Cover the top with plenty of
crumbs and dot bits of butter here and there. Make
a syrup of one cup of dark-brown sugar and half a
cup of water; pour this around the sides of the dish,
and not over the crumbs. Bake in a moderate oven
for forty-five minutes. Serve with a sweet sauce, or
sweet cream if much sweetness is not liked.
3 tablespoonfuls of tapi- 1 quart of milk;
oca ; 1 cup of sugar ;
4 eggs ; yi teaspoonf ul of vanilla.
Soak the tapioca over night; put it into the boil-
ing milk; beat the yolks of the eggs with the sugar
and add to the boiling mixture; boil for fifteen min-
utes. Turn into a pudding dish and spread the top
with a meringue made of the white of the eggs beaten
to a stiff froth with four tablespoonfuls of sugar.
Brown in the oven and eat with sweetened cream.
CORN MEAL PUDDING.
1 pint of sifted meal; % pound of butter;
1 pint of sweet milk; 4 eggs;
1 tumbler of molasses; % teaspoonf ul of soda.
Boil the milk. While hot pour it over the meal
and mix well. Warm the butter and add to meal.
Stir the soda dissolved in a tiny bit of hot water into
the molasses; beat the eggs separately and add when
the mush is cold. Mix all well and bake in buttered
dish; eat with sauce. A sauce made of maple sugar
is delicious with this pudding. — J. H. C.
COLD CUSTARD RICE.
Wash three tablespoonfuls of rice and put to boil
in one pint of rich milk, with a pinch of salt in double
boiler. Scald a pint of milk; beat two eggs together
with three-quarters of a cupful of granulated sugar
with an even tablespoonful of flour stirred into the
sugar; pour the scalded milk over the eggs and sugar,
and return to the double boiler. Continue stirring
until the mixture is quite smooth and thick, but do
not allow it to boil; flavor with vanilla: set aside to
cool. Let the rice cool a little; stir the rice into the
custard and pour into custard cups. It will become
quite firm. At serving time add a grated macaroon
over the top of each.
3 tablespoons rice; 1 pint of milk;
\y 2 tablespoons gelatine. 1 quart of whipped
flavored with vanilla : cream ;
1 cup sugar (scant).
Wash the rice and put to boil in double boiler
with milk and a tiny pinch of salt: boil one and a
half hours; let cool, sweeten, and flavor. Dissolve
the gelatine in a small portion of cold water and add
a tiny bit of boiling water. Let cool : add to rice and
watch carefully until it begins to congeal; then whip
in lightly one quart of well drained, whipped cream.
Pack in ice or set on ice to harden. Serve with any
kind of tart jelly or preserves.
4 tablespoonfuls of rice: Milk and cream;
Yi teaspoonful of salt; x /2 cup of stoned rai-
1 teaspoonful of vanilla : sins :
4 tablespoonfuls of sugar.
Into a pudding dish holding a quart put the rice,
which has been well washed and soaked; fill the dish
with milk and cream and add the salt. Put into the
oven to cook for about half an hour; add the sugar,
vanilla, and raisins, and return to the oven and cook
slowly for two hours or more, if necessary. If the
milk boils down, lift the skin at the side and add a
little more hot cream. To make the pudding creamy
it must be cooked very slowly and plenty of cream
used. Just before serving spread thickly over the
top fresh marshmallows ; put in the oven just long
enough for the marshmallows to swell. Serve with
whipped cream or plain cream. Garnish with candied
cherries or red jelly. — "The Blue Ribbon Cook
Use a quart pudding dish, and fill about two-
thirds full with quartered apples; add enough sugar
to sweeten and two teaspoonfuls of lemon juice,
one-half teaspoonful of nutmeg and cinnamon mixed.
Cook in oven until apples are soft. Sift together:
\yi cups of flour; level teaspoonfuls of
% teaspoonful of salt; baking powder;
2 teaspoonfuls of sugar.
Work in three tablespoonfuls of butter with the
fingers and mix in one-half cup of milk. Roll out the
pastry the size of the pudding dish and place on top
of apple; bake under cover about twenty minutes.
Serve with the following sauce:
1 cup of boiling water; 2 tablespoonfuls of corn
cup of sugar ; starch ;
2 tablespoonfuls of butter.
Flavor with vanilla or lemon extract. When ready
to serve run a knife around the edge of pudding and
turn it out.
PEACH BAVARIAN CREAM.
18 peaches; y 2 lb. of sugar;
% box of gelatine (Cox) ; 1 glass of rich cream ;
1 pint of whipped cream.
Peel and cut the peaches; boil with the sugar and
squeeze through a fine sieve. Add the dissolved gel-
atine and glass of cream. When about to set, stir
until smooth and add the whipped cream. Set on ice
1 pint of milk;
% vanilla bean ;
box of gelatine (Cox) ;
1 quart of whipped
1 cup of sugar;
Pinch of salt.
Scald the milk in double boiler with vanilla bean ;
pour it over the beaten eggs and sugar; add salt.
Return to the fire and let thicken; dissolve the gel-
atine in a very little water and add to the cooled
custard. Stir until it begins to congeal and fold in
the whipped cream with a wire whip ; put in mold and
set on ice. This cream is much better made the day
before it is needed. It should be light and spongy.
4 eggs (whites) ; % teaspoonful of lemon
yi teaspoonful of vanilla; extract;
1 cup of powdered sugar.
Add a tiny pinch of salt to the eggs and beat them
until very stiff; sprinkle the sugar over the stiffly-
beaten eggs, and continue beating until the mixture
will hold its shape when dropped from the spoon.
Flavor. Drop from a large kitchen-spoon upon
heavy writing-paper on inverted biscuit tins; make in
oblong form and sprinkle with sugar. Put into a
very slow oven, and for the first thirty minutes allow
the door to remain open. Bake about one hour and
a half, allowing the meringue to just turn color; if
inclined to stick moisten the paper and this will
loosen the meringue. Scoop out the middle of each
meringue and return to the oven upside down to dry
out. This quantity will make four shells.
Y box of gelatine (Cox) ; Yz cup of cold water ;
Y cup of boiling water ; 1 cup of sugar ;
3 tablespoonfuls lemon 1 cup of orange juice and
Whites of 3 eggs; 2 cups of whipped cream.
Soak the gelatine in the cold water and add the
boiling water; strain and add the sugar; then lemon
juice, orange pulp, and juice. Place in a pan of ice
water; when it begins to thicken beat with a whisk
until frothy and add the well-beaten whites and the
whipped cream. Set on ice to harden. — Mrs. W. A.
Johnson, Paris, Ky.
1 quart of rich cream ; 8 eggs (yolks) ;
1 vanilla bean; Y lb- of granulated sugar.
Break the vanilla bean in pieces and add to
cream; put into double boiler. Beat the yolks and
add sugar. Pour the scalded cream over the egg
mixture, straining out the vanilla bean. Let cool.
Fill little custard-cups; set them in a pan of cold
water. When the water boils the custards will be
quite thick; put away over night, if convenient, and
they will be very creamy and smooth. Before serv-
ing sprinkle with granulated sugar and a little pow-
dered cinnamon. — J. H. C.
Y box of Cox gelatine; 2 oz. of Baker's chocolate;
1 quart of rich milk; Sugar.
Soak the gelatine in the quart of milk; grate the
chocolate into the milk and make very sweet. Put
into double boiler and boil for twenty minutes, stir-
ring all the time; pour into a mold and set away to
congeal. Eat with sweetened cream flavored with a
Yolks of 5 eggs ; 1 pint of whipped cream ;
4 tablespoonfuls of black 3 tablespoonfuls of sugar
coffee ; syrup .
Turn into a pan the eggs; beat until very light;
add the sugar syrup and black coffee. Stir this mix-
ture over a slow fire until it is thick like custard.
Take from the fire and beat it until light and cold.
Fold in the whipped cream and pack in ice and salt
for two hours. Serve in glasses with a tiny portion
of whipped cream on top.
2 ounces of gelatine (Cox) ; 2 pints of hot water ;
6 lemons; ^ lb. of cut-loaf sugar;
Rinds of 2 lemons (grated) ; 1 pint of brandy;
2 pints of sherry; Handful of raisins;
Whites of 4 eggs; Handful of cinnamon
Shells of 4 eggs; bark.
Pour one pint of hot water over the gelatine and
let dissolve ten minutes; squeeze the lemon juice
over the sugar and add the grated rind. Add one more
pint of hot water to gelatine; pour all together, throw
in cinnamon and raisins; add brandy and sherry wine.
Beat the eggs and crush the shells and add to mixture.
Place over a brisk fire and boil until a clear spot ap-
pears in the center. Do not stir, but avoid allowing
it to stick to bottom of kettle. Set off the fire for a
few minutes; drip through flannel bag twice.
4 eggs (whites); 15 prunes;
x /2 cup of pecans; ^2 cup of pulverized sugar.
Boil prunes in sugar-water. Beat the whites until
very light; add sugar, then prunes cut in small pieces,
then pecans finely chopped. Continue beating all the
time. Turn into a deep, ungreased pan and bake
in a slow oven. Serve hot with sweetened whipped
5 large sour apples;
Handful of raisins;
lyi cupfuls of bread
1 cup of granulated sugar;
yi lb. of beef suet;
1 wineglassful of brandy;
2 wineglasses of sherry
1 tablespoonful of allspice,
cinnamon, and cloves,
A tiny bit of lemon peel;
yi cup of molasses;
1 dessertspoonful of soda;
cup of buttermilk;
Pinch of salt.
Chop the apples and suet very fine; moisten the
bread crumbs with the wine ; beat the sugar with the
eggs. Divide the soda and add half to the molasses
and the other half to the buttermilk. Put all ingre-
dients together; add spices and wine. Turn into a
buttered pudding mold and steam four hours. Serve
with a hard sauce as a "Christmas pudding."
1 lb. of raisins;
yi lb. of almonds;
1 lb. of bread crumbs;
yi lb. of brown sugar;
4 wineglassfuls of sherry;
1 tablespoonful of cinna-
mon, cloves, and
lemon peel, mixed;
1 lb. of currants;
]/ 2 lb. of imported citron;
1 lb. of beef suet;
2 wineglassfuls of brandy;
1 teaspoonful of salt;
1 nutmeg (grated) ;
yi pint of milk.
Wash the raisins and currants and let dry out over
night on top of stove in warmer. Cut citron in very
small pieces; chop beef suet fine; blanch and chop
the almonds; flour all fruit. Beat the eggs together
until very light; add bread crumbs, milk, and spices,
fruit and nuts. Mix thoroughly. Put in a greased
mold or tie up in floured bags and steam five hours.
If in bags, do not let them touch the water, but hang
over the boiling water on a pole and keep closely
covered. — J. H. C.
1 cup of dates;
y± cup of sugar;
Dash of vanilla ;
1 cup of English walnuts;
1 tablespoonful of flour;
1 teaspoonful of baking
Break the dates into small pieces, after removing
the seeds; break up the walnut meats. Beat the yolks
and add sugar. Add the baking powder to the flour
and sift over the dates and walnuts. Put all together
and flavor with vanilla. Add the whites beaten to a
stiff froth last. Put in buttered pan and bake slowly
for forty minutes.
T /2 cup of buttermilk;
1 cup of raisin currants
and citron, mixed;
1 teaspoonful of soda;
^ teaspoonful of cloves ;
1 cup of sugar;
^2 cup of molasses;
1 teaspoonful each of cin-
namon and allspice.
Beat the sugar with the egg; put half of the soda
into the buttermilk and half into the molasses; stir
into the beaten eggs and sugar; add spices and fruit
(floured a little). Steam three hours in a buttered
mold and serve with egg-sauce.
SAUCE FOR A SWEET PUDDING.
1 egg yolk; 1 tablespoonful of pow-
1 glass of sherry wine; dered sugar;
1 cupful of whipped cream.
Beat the egg and sugar until light; add the sherry
wine and, just before serving, turn in the whipped
CHOCOLATE SAUCE FOR ICE CREAM.
cupful of butter; 2 cupfuls of powdered
% cupful of cream; sugar;
x /2 cake of Baker's choc- ^2 cupful of sherry wine,
Cream the butter and sugar; add the melted
chocolate after they are hot in double boiler, then
the cream ; wine last. Half of this quantity is enough
for six people.
PLAIN SAUCE FOR PUDDINGS.
1 cupful of dark-brown 1 cupful of granulated
sugar ; sugar ;
1 teaspoonful of flour; 1 tablespoonful of butter;
cupful of boiling water; >^ cup of cream.
Mix the flour with the sugar; add the butter
and boiling water. Let boil up well and slowly turn
in the cream. Flavor with vanilla, or nutmeg, or
sherry, or whisky.
Dissolve one teaspoonful of flour in a very little
cold water; add it to one cupful of boiling water
and a piece of butter the size of an egg. Boil this
to the consistency of thick cream and keep it hot.
Beat one egg (white and yolk together) ; add one
cupful of granulated sugar. Beat until light and
creamy; flavor with vanilla. When ready for use,
pour the hot mixture over the egg and sugar, beat
up and serve at once.
EGGNOG SAUCE FOR FROZEN PUDDING.
2 eggs (beaten separately) ; 2 tablespoonfuls of sugar;
% cupful of whisky; y 2 pint of cream;
1 teaspoonful of Jamaica 1 teaspoonful of brandy,
Beat the yolks for ten minutes; add the sugar
and beat ten minutes longer. Pour the whisky over
the eggs and sugar; add
the cream and let it drain,
fold in the beaten whites,
rum and brandy. Beat
Add to egg mixture and
Keep on ice until ready
Two things are essential to good cake-making — the
measures accurate and the heat of the oven right.
The success of all cake depends largely upon the heat
of the oven. For a thick cake a very slow oven is
needed; for a thin layer cake more heat is required.
Do not stir cake; beat it, lifting the batter from
the bottom of the bowl at every stroke.
Cream the butter; never melt it. Add a tiny pinch
of salt to all cake. If, in baking, the cake rises un-
evenly the oven is too hot. If it falls in the middle
and is spongy and crumbles, not enough flour was used.
If it cracks open in rising too much flour has been
used. Add flour last to cake; beating it injures it.
Grease all tins with lard. Dredge all fruit with
flour. If cake tins have a tendency to stick, warm
them on top of range and rub well with salt.
Have everything in readiness before beginning to
mix cake, and get it into the oven as quickly as
1 lb. of flour; 1 lb. of raisins;
1 lb. of sugar; 1 lb. of almonds;
1 lb. of currants; % pint of whisky;
lb. of imported citron ; ]/2 pint of molasses ;
1 teaspoonful of allspice; 1 tablespoonful of nutmeg;
1 tablespoonful of cloves; 1 tablespoonful of cinna-
1 tablespoonful of soda; mon;
1 dozen eggs (leaving out six whites) ; 1 lb. butter.
Cream the butter and sugar; add the molasses,
then eggs, which have been beaten separately; next
the flour, which has been slightly browned; then the
soda. Add the spices, which have been dissolved in
the whisky. Dredge the fruit with flour and add to
the batter last. Bake in a very slow oven for three
and a half hours.
6 eggs; 1 cup of sugar (powdered) ;
1 cup of flour; Pinch of salt;
2 teaspoonfuls of lemon juice.
Beat the yolks until light; add sugar and continue
beating; add lemon juice. To the whites of the
eggs add the salt and beat until stiff. Fold into the
egg mixture (do not beat), and bake in a well-greased
pan one and a quarter hours.
]/ 2 lb. of butter; 2 rounding teaspoonfuls of
6 eggs; baking powder;
2 teaspoonfuls of vanilla; 1 cup of milk;
lb. of sugar; 1 lb. of flour.
Cream the butter and sugar; add milk slowly,
beating hard. Beat in the yolks until light. Add the
flour, baking powder, and vanilla. Fold in the stiffly
beaten whites last. Pour into cake tins and bake.
Put together with plum jelly and sprinkle top layer
with powdered sugar.
WHITE CAKE, No. 1.
1 cup of butter; 1 cup of milk;
Z}4 cups of flour; 2 teaspoonfuls of baking
8 eggs (whites) ; powder ;
1 teaspoonful of vanilla; 1 tablespoonful of whisky.
2 cups of sugar;
Cream the butter and add the sugar; beat until
light. Add the milk slowly, then flour. Into the last
of the flour sift the baking powder. Flavor with the
vanilla and whisky and fold in the well-beaten
whites last. Bake one hour in a deep biscuit pan in
a slow oven. When quite cold, cut in half, making
two deep layers ; put together with icing.
WHITE CAKE, No. 2.
1 cup of butter; 2 scant cups of sugar;
3 cups of flour; 12 eggs (whites).
2 teaspoonfuls of baking
Bake in biscuit pan or cake tins, and put together
with icing. Flavor to taste.
WHITE CAKE, No. 3.
12 eggs (whites); 1 cup of cornstarch;
3 cups of sugar (powdered) ; 1 cup of butter;
2 teaspoonfuls of cream 1 cup of milk ;
of tartar; 3 cups of flour;
1 teaspoonful of soda.
Sift the cream of tartar with the flour; add one-
half of the milk to the cornstarch and dissolve the
soda in the other half. Cream the butter and add
sugar, a little flour, then a little of cornstarch and
milk; the beaten whites and remaining flour, soda,
and milk. Flavor with one-half of a teaspoonful of
vanilla and a few drops of lemon extract. This is a
most delicious cake.
DEVIL'S FOOD, No. 1.
% cup of butter; >2 cup of sweet milk;
1 cup of brown sugar; 2^ cups of flour;
3 eggs (yolks only) ; 1 teaspoonful of soda.
Cream the sugar and butter; add the milk, flour,
soda, and eggs; beat well, and just before pouring
into pan, add the chocolate filling.
1 cup of grated chocolate; 1 cup of brown sugar;
cup of sweet milk.
Put in double boiler and stir until dissolved, but
do not boil. Beat the filling into the cake batter and
bake slowly. Put together with plenty of white
DEVIL'S FOOD, No. 2.
>2 cup of butter; 2 cups of dark brown
2 eggs; sugar;
2% cups of flour; cup of buttermilk.
Cream the butter, add sugar and beaten yolks,
then buttermilk. Mix one-third of a cake of Baker's
chocolate with one-half of a cup of boiling water in
which one teaspoonful of soda has been dissolved.
Pour this mixture into the cake batter, add the flour
and beaten whites. Put together with filling given
2 cups of "coffee C" 1 tablespoonful of butter;
sugar ; ^ cup of cream or milk.
Boil as any icing and spread on cake.
WHITE LOAF CAKE.
\% cups of sugar; ^4 cup of butter;
^ cup of milk; lyi cups of flour;
teaspoonful of soda; 8 eggs (whites) ;
1 teaspoonful of cream of tartar.
Cream the butter and sugar together; add the
milk. Sift the soda with the flour several times.
Beat the eggs a little and add to them the cream of
tartar, then beat until very stiff; flavor; bake one
and a half hours. Put the cake into almost a cold
oven and gradually increase the heat for baking.
Flavor to taste.
6 eggs; 1 large tablespoonful of
2 cups of flour; butter;
% cup of milk; 2 teaspoonfuls of cream of
1 teaspoonful of soda; tartar;
2 cups of sugar; 1 orange.
Divide the eggs and beat them separately. Cream
the butter with one cup of the sugar; squeeze the
orange juice over the other cup of sugar and add to
the butter and sugar; then the yolks of the eggs, the
milk in which has been dissolved the soda, flour in
which has been dissolved the cream of tartar, and last
the beaten whites. Bake in jelly pans and put
together with filling ; on top a thick layer of powdered
\yi lbs. of powdered Juice of one orange and
sugar; one lemon;
2 eggs (whites).
WALNUT CUP CAKES.
1 egg; 2 cups of flour;
Yi cup of butter; 2 level teaspoonfuls of
1 cup of walnut meats; baking powder;
1 cup of milk; 1 tablespoonful of brandy;
1 cup of sugar.
Cream the butter; add sugar and beaten egg; then
the milk and flour mixed with the baking powder.
Mix in the walnuts and brandy. Bake in muffin pans
in a slow oven. — Springfield.
1 y& cups of sugar ;
teaspoonful of salt;
1 cup of milk; •
1 teaspoonful of cinna-
1 cup of butter;
lyi cups of flour;
1 teaspoonful of soda dis-
solved in a little hot
% cup of currants ;
% cup of raisins.
Cream the butter and sugar; add the beaten eggs,
a little of the flour, then milk, more flour, spice, and
sift the salt with the last part of the flour. Reserve
one-quarter of a cup of flour for the dredging of the
currants and raisins; chop them; add to cake batter;
stir in the soda, and drop from a spoon onto a greased
paper, and bake in a moderate oven.
\yi cups of brown sugar;
2 cups of chopped pecans ;
1 large teaspoonful of
2 cups of flour;
1 cup of butter;
2 tablespoonfuls of milk;
1 cup of rolled oats;
Pinch of salt.
Cream butter; add sugar; add egg, then milk. In
the flour mix the baking powder. Put all together
and beat hard; add pecans, rolled oats, salt, and
flavoring. Drop from a teaspoon on greased paper
and bake in a moderate oven. Flavor with vanilla.
SOFT GINGER COOKIES.
1 cup of molasses; yi cup of butter;
1 tablespoonful of ginger; 2 tablespoonfuls of warm
% teaspoonful of soda; water;
Flour enough to roll out.
Cream the butter; add molasses, then soda dis-
solved in the warm water, flour and ginger. Beat
well, turn on biscuit board, roll out and cut. Bake in
a quick oven.
1 cup of butter;
3^2 cups of flour;
2 heaping teaspoonfuls
of baking powder;
3 eggs ;
2 cups of sugar;
1 cup of cold water;
1 teaspoonful of vanilla.
Cream the butter and sugar; add the flour and
cold water alternately; then the eggs beaten together;
then flour in which the baking powder is mixed, and
vanilla. Bake in well-greased muffin rings, in a
BRITTLE GINGER SNAPS.
1 lb. of butter; 1 lb. of brown sugar;
1 small pint of molasses; 2% lbs. of flour;
1 ounce of ginger.
Cream the butter and sugar together; add the
molasses, ginger and flour. Roll out as thin as pos-
sible and bake in a quick oven. It will require pa-
tience to roll and cut these cakes, but they are worth
the trouble. Cut in fancy shapes, and lift from the
board with a cake lifter.
5}4 ounces of butter; 6 eggs;
1 lb. of sugar; 1 lb. of flour;
1 tablespoonful of baking 2 lbs. of raisins (seeded) ;
powder; y£ lb. of hulled pecans;
}4 lb. of shelled almonds; 1 wineglassful of whisky;
1 wineglassful of sweet cream.
Cream the butter and sugar together; add the
cream; mix the baking powder with the flour, reserv-
ing enough to dredge the fruit with. Chop the al-
monds and pecans (not too fine); add to mixture.
Turn in whisky, floured raisins and eggs (beaten
separately). Put in greased mold and steam three
hours. Remove top and set in oven to dry out. —
1 egg (white); }4 lb. of cocoanut;
}i lb. of powdered sugar; 1 teaspoonful of flour.
Mix the flour with the sugar, and gradually add
it to the well-beaten white of the egg. Flavor with a
few drops of vanilla and drop from a teaspoon on
buttered paper and bake until slightly browned.
1 cup of butter;
1 cup of molasses;
3 cups of flour;
1 teaspoonful of soda
1 cup of sweet milk;
1 cup of sugar;
1 tablespoonful of ginger;
1 tablespoonful of allspice
and cinnamon mixed;
Wineglassful of brandy.
Beat the eggs separately; cream the butter and
sugar together; add the molasses and beaten yolks,
flour, soda, spices, milk, and brandy. Fold in the
beaten whites. Bake in a very slow oven and let
come up evenly.
1 cup of dark New Or-
1 cup of "coffee C"
1 cup of boiling water;
1 quart of flour;
y 2 cup of lard ;
1 teaspoonful of soda;
\j4 teaspoonfuls of ginger;
1 teaspoonful of allspice;
1 teaspoonful of cinna-
Beat the lard; add sugar and blend together; add
molasses and a little of the flour, then spices; dissolve
the soda in the boiling water and add to mixture.
Beat in remaining flour and bake slowly.
BLACKBERRY JAM CAKE, No. 1.
6 eggs; 1 cup of raisins;
2 cups of jam; 1 cup of butter;
}4 cup of whisky; 2 cups of sugar;
1 teaspoonful cloves and 3 cups of flour;
cinnamon mixed; 1 cup of buttermilk;
1 teaspoonful of soda.
Cream the butter and sugar together; add the
jam and eggs (beaten separately), the soda dissolved
in the buttermilk, the whisky, raisins, and flour.
Add the spices and bake very slowly in a very mod-
BLACKBERRY JAM CAKE, No. 2.
1 cup of butter ; 1 teaspoonful of cloves ;
8 eggs (yolks) ; 1 teaspoonful of nut-
2 cups of jam; meg;
1 teaspoonful of allspice; 2 cups of sugar;
1 teaspoonful of cinna- 5 cups of sifted flour;
mon; 1 cup of buttermilk;
2 even teaspoonfuls of soda.
Cream the butter and sugar; add the jam, then
the eggs (well beaten) ; add the spices and the soda
dissolved in the milk; lastly the flour. Put together
with white icing or a chocolate icing made as follows:
2 cups of granulated 1 tablespoonful of butter;
sugar; 1 cup of brown sugar;
$i cup of grated y^. teaspoonful of vanilla
chocolate ; (scant) ;
1 cup of rich cream.
Boil until soft when dropped in water; beat and
let thicken; put on cake.
PLAIN POUND CAKE.
j4 lb. of butter; 1 scant teaspoonful of va-
$4 R>« of sugar; nilla;
1 tablespoonful of ^ lb. of flour;
whisky; 1 rounding teaspoonful of
5 eggs; baking powder;
}4 cup of milk.
Beat the eggs together until light. Cream the
butter and sugar; add the milk and flour; beat thor-
oughly. Add the eggs last and the baking powder
mixed with a little of the flour; flavor. Bake in an
old-fashioned pound cake pan in a very slow oven
for one hour. Let stand in the pan for fifteen min-
utes before turning out.
QUAKER OAT CAKES.
cups of Quaker oats; 1 cup of granulated
Pinch of salt; sugar;
2 teaspoonfuls of baking 2 eggs;
powder; 1 tablespoonful of butter;
2 teaspoonfuls of vanilla.
Mix the Quaker oats, sugar, salt and baking pow-
der dry like pie-crust. Cream the butter and add all
together. Stir well and drop from a teaspoon into
greased pans far apart, as they will spread. Bake in a
slow oven and watch carefully, as the}' are easily
burned. Take from the pan with a cake-lifter while
hot; they become brittle and can not be lifted when
DOUGHNUTS, No. 1.
4 eggs ; 1 cup of butter ;
2 heaping teaspoonfuls of 2 cups of sugar;
baking powder; Flour enough to roll out;
1 cup of sweet milk.
Cream the butter and sugar, add the eggs, beaten
separately; the milk, and flour mixed with the baking
powder. Fry in deep fat and roll in cinnamon and
DOUGHNUTS, No. 2.
3 eggs; 2 cups of sugar;
1 cup of sour milk ; 1 teaspoonful of soda;
1 tablespoonful of butter; Flour enough to roll out.
Fry in deep fat, and sprinkle with plenty of
3 eggs; 5 tablespoonfuls of melt-
1 cup of sweet milk ; ed lard ;
Big pinch of salt; 2 teaspoonfuls of baking
1>? cups of sugar; powder;
Flour enough to roll out.
Use vanilla or nutmeg for flavoring. I use nut-
meg. Fry in hot lard ; sprinkle with sugar.
1 cup of butter; Flour enough to make a
2 eggs : soft dough ;
2 cups of sugar.
Roll out. sprinkle with sugar and nutmeg; fold
and roll again, sprinkling with sugar and nutmeg.
To bake, roll out very thin, sprinkle sugar and nut-
meg on top and bake in a quick oven. To keep crisp,
put in tin box.
Filling for Cakes.
3 cups of granulated sugar ; ^ of a saltspoonful of
\y 2 cups of cold water; cream of tartar.
Mix cream of tartar with sugar; add water
and boil until a soft ball will form when dropped in
water. Do not stir it after it begins to boil. Take
from the fire and let it cool a little; then flavor and
beat until white. In icing small cakes, set some of the
fondant in a little boiling water and stir until melted ;
then dip cakes with a fork.
CARAMEL ICING, No. 1.
2 cups of dark brown 1 tablespoonful of butter;
sugar; 1 cup of granulated
1 cup of rich cream; sugar.
A tiny pinch of soda into the cream; boil as choc-
olate icing, and beat until thick.
CARAMEL ICING, No. 2.
2 cups of granulated sugar ; 1 teaspoonful of vanilla;
y$ of a cup of maple syrup ; 1 tablespoonful of butter ;
1 cup of cream.
Put sugar, syrup, and cream on; when it boils,
add the butter. Boil until it will form a soft ball in
cold water and beat when cool until thick.
Into a double boiler put one-quarter of a pound of
fresh marshmallows and three tablespoonfuls of hot
water. Let stand until melted on back of range and
beat into white icing. Spread on cake at once.
118 FILLING FOR CAKES.
1 level saltspoonful of % cup of cold water;
cream of tartar ; 2 eggs (whites) ;
2 cups of granulated sugar.
Stir the sugar and water until it begins to boil;
then do not touch it, as it will grain. Add the cream
of tartar to the sugar before pouring in the water.
Boil it until it hairs from spoon, and beat into the
CHOCOLATE ICING, No. 1.
cake of Baker's choc- 1 pint of light brown
olate ; sugar ;
1 tablespoonful of butter; 1 cup of milk;
1 teaspoonful of vanilla.
Break the chocolate in pieces; add sugar, butter,
and milk; boil until it will form a soft ball when
dropped in water. Take from the fire, let it cool and
add vanilla. Beat until thick and spread on cake.
CHOCOLATE ICING, No. 2.
3 cups of granulated sugar ; 1 teaspoonful of vanilla ;
% cake of Baker's choco- 1 cup of sweet cream ;
late; 1 tablespoonful of butter.
Put together as in above recipe, and let cool be-
fore beating it.
Make a plain caramel and when done, add one
cup of broken pecan kernels and pour over cake. —
"The Blue Ribbon Cook Book."
LEMON JELLY FILLING.
1 cup of sugar; cup of butter;
3 eggs (yolks) ; 1 large lemon, juice and
1 cup of boiling water ; grated rind ;
1 tablespoonful of flour.
Cream the butter and sugar, then yolks beaten
light, lemon juice and flour. Stir in the boiling water.
Cook in double boiler until thick and smooth.
FILLING FOR CAKES.
120 FILLING FOR CAKES.
Creams and Ices.
In preparing ice cream mixtures it is more eco-
nomical and just as delicious to make a foundation of
milk. Scald all milk in double boiler; that is, put it
on in cold water and when the water in outside kettle
boils the milk is scalded. Chop the ice very fine; the
finer it is, the more rapidly the mixture will freeze.
Use about one part salt to three of ice, and let the
cream stand five minutes packed down before be-
ginning to freeze. Turn the crank very rapidly at
first, as this makes it very smooth. When it begins
to freeze continue to turn with a slower movement.
It will take from twenty to twenty-five minutes to
freeze properly. To be good, all ices must be made
with sugar-syrup. Boil the water and sugar ten min-
utes, then add other ingredients. A cup of sour cream,
with a pinch of baking soda in it will greatly improve
any frozen mixture. It will make it very light.
VANILLA ICE CREAM, No. 1.
1 pint of milk; \}4 cups of sugar;
1 tablespoonful of flour; Scant teaspoonful of va-
1 quart of cream ; nilla.
With a little of the cold milk rub smooth the flour,
and add to milk in double boiler; stir and let thicken.
Remove from fire and cool. Add the sugar to cream
and flavor. Turn all into the freezer and freeze.
VANILLA ICE CREAM, No. 2.
1 pint of milk; 1 egg;
1 rounding teaspoonful of 1% cups of sugar;
flour; \}4 pints of rich cream;
}4 teaspoonful of vanilla.
Scald the milk in double boiler; beat the egg just
enough to blend it. With one-half cup of the sugar
mix the flour and beat it into the blended egg. Pour
CREAMS AND ICES.
the scalded milk over the egg mixture and return it
to the fire. Stir constantly until smooth and thick-
ened, but do not let it boil. Set away until cool and
flavor. This is called the foundation. Sweeten the
cream with the remaining three-fourths of a cup of
sugar, add to the foundation and turn into the
PEACH ICE CREAM.
1 pint of rich cream ; 1 quart of sliced peaches ;
\}4 cups of sugar.
Make a foundation as in Vanilla Ice Cream, No. 1.
Sweeten the sliced peaches with one cup of the sugar
and mash through a fine sieve; add the half cup of
sugar to the cream. Mix the cream with the founda-
tion and turn into the freezer. When the mixture
begins to set, add the peaches.
Strawberry cream is made in the same way, using
FROZEN CHOCOLATE CUSTARD.
Yolks of 4 eggs; \}4 cups of sugar;
3 cups of milk; y£ cake of Baker's choc-
1 quart of cream; olate;
1 teaspoonful of vanilla.
Put the chocolate (broken in small pieces) with
the milk in double boiler; stir until thoroughly
melted. Beat the eggs and sugar together and pour
into the hot mixture. Continue to stir until smooth
and thick. Let cool, and just before freezing add the
cream and vanilla.
1 pint of milk; 1 pint of cream;
1 level teaspoonful of flour; Yolks of 3 eggs;
1 large cup of sugar; }4 of a vanilla bean.
Scald the milk in double boiler with the vanilla
bean. Beat the yolks a very little and add the flour,
CREAMS AND ICES.
mixed with half of the sugar. Strain the scalded
milk over the egg mixture and return to double
boiler; stir until smooth and thick. Set away to
cool; then to the cream add the other half of sugar
and pour into the cooled custard. Freeze.
1 pint of rich milk; 1 cup of sugar;
1 egg; 12 macaroons (rolled
3 tablespoonfuls of Ja- fine) ;
maica rum; teaspoonful of va-
1 pint of cream ; nilla ;
1 teaspoonful of flour.
Make a foundation of the pint of milk, one egg,
half a cup of sugar, and flour. Sweeten the cream
with the other half cup of sugar. Add the rolled mac-
aroons and flavor. Stir into the foundation and turn
into freezer. When frozen, add the Jamaica rum and
give several turns to the freezer to mix well.
FROZEN RICE PUDDING.
]4. cup of rice; 1 pint of milk;
y& teaspoonful of vanilla; 1 pint of cream;
1 scant cup of sugar.
Wash the rice well to free it from its floury coating,
and put in double boiler with the milk and a good
pinch of salt. Cook thoroughly. Let cool, sweeten,
and flavor. At freezing time add the cream. Do
not use too much salt in packing away. It must
not be too firm. Serve with any crushed fruit in
season (well sugared), or any preserve.
1 pint of milk; 1 cup of sugar;
Yolks of 4 eggs ; 1 pint of cream ;
1 small cup of Jamaica 1 teaspoonful of vanilla,
CREAMS AND ICES.
Scald the milk in double boiler. Beat the yolks
a little and add to sugar. Pour the scalded milk
slowly over the egg mixture; return to double boiler
and stir constantly until it forms a coating on the
spoon, but do not let it boil. Set away to cool. When
ready to freeze, add the cream and vanilla. When
frozen add the rum, and turn for five minutes. Pack
down in ice with plenty of salt for two hours. Serve
as you would punch.
pint of milk; 1 cup of sugar;
1 egg; 1 teaspoonful of gela-
2 tablespoonfuls of rum; tine;
1 level tablespoonful of 1 pint of cream;
flour; ]/ 2 lb. of French fruit.
Put the gelatine to soak in enough water to cover
it. Put milk in double boiler to scald. Beat the egg
and half of the sugar mixed with the flour together.
Pour the scalded milk over the egg mixture. Return
to the double boiler and stir constantly until thickened
and very smooth. Take from the fire and add the
gelatine; set away to cool. When cold add the cream
and remaining sugar (dissolved in the cream) and the
rum. Strain into the freezer, and when nearly frozen
add the fruit cut in very small pieces.
FRENCH STRAWBERRY ICE CREAM.
1 pint of milk ; 1 pint of cream ;
1 cup of strawberry pre- 1 scant cup of sugar ;
serves; 2 eggs;
2 tablespoonfuls of rum.
Scald the milk; pour it over the beaten eggs and
sugar. Return to double boiler and stir until smooth
and thickened. Set away to cool. Add the cream
and flavoring and turn into freezer. When frozen
add the rum and strawberry preserves, and turn for
a minute to mix well.
CREAMS AND ICES. 125
Boil three-quarters of a pound of granulated sugar
in one quart of water for ten minutes; strain and add
the juice of six oranges and one lemon to the cooled
syrup. Soak one tablespoonful of Cooper's gelatine
in a tiny bit of cold water, and add one tablespoonful
of boiling water to dissolve it. Strain it into the
mixture and freeze.
4 oranges; 1 tablespoonful of Coop-
1 small can of grated er's gelatine;
pineapple; 1^ cups of granulated
4 lemons; sugar.
Cover sugar with water and let boil ten minutes.
Dissolve gelatine in a tiny bit of cold water; let
stand a few minutes, and add one tablespoonful of
boiling water. Squeeze the lemons and oranges,
strain out all seeds, and add pineapple. Stir all to-
gether and add enough water to fill a two-quart freezer.
Yolks of six eggs; \}4 pints of cream
y 2 cup of cream ; (whipped) ;
1 cup of maple syrup.
Beat the yolks and add to them the syrup, the
half cup of cream, and cook the mixture in double
boiler until it makes a coating on the spoon, stirring
constantly. Turn into a bowl and beat until quite
stiff. Fold in the whipped cream and pack in ice and
salt for two hours. The success of glace depends upon
the freezing of it. It must not be too hard. Experi-
ence alone must be the guide.
CREAMS AXD ICES.
Yolks of 5 eggs;
1 pint of cream (whipped) ;
Small cup of maple
Beat the eggs until very light; add the maple
syrup and put into double boiler. Stir constanth"
until the mixture thickens. Turn into a cold bowl
and. with a wire whip, beat it until it is light and
creams*. Add the whipped cream to the maple
mixture and pack in ice and salt for four hours.
CREAMS AND ICES.
CREAMS AND ICES.
Reliable Recipes for Fruit.
PRESERVING AND CANNING.
When preserving, the fruit is thoroughly cooked,
and three-quarters of a pound of sugar to one pound
of fruit allowed. If very acid, one pound of sugar
may be used.
When canning, the fruit is well scalded and one-
quarter of a pound of sugar to one pound of fruit
Sterilize all jars and tops. Seal all fruit while
In making jelly, use only the perfect fruit, if a
very clear jelly is wanted. Never squeeze the jelly-
bag. Strain the juice several times, and rinse out
the bag in cold water between each straining. To
each pint of juice allow one pound of sugar. Heating
the sugar in the oven is a great saving of time. Make
but one pint at a time; it will be clearer. Watch
carefully the juice while boiling, and skim frequently.
Wash the fruit and cap the berries. To five
pounds of fruit allow seven pounds of granulated
sugar. Set on the back of range and bring slowly to
boiling point. With the handle of a large kitchen-
spoon keep the berries well stirred; this prevents
breaking the fruit. Boil twenty minutes by the clock,
and seal while hot. If made correctly, the berries
will be whole in a delicious jelly.
Select large peaches, peel and keep them whole.
Make a syrup of three-quarters of a pound of granu-
lated sugar (to each pound of fruit), and one-quarter
130 RELIABLE RECIPES FOR FRUIT.
of a pint of water. Drop the peaches into the boiling
syrup and cook until very tender. Remove and pack
in jars. Let the syrup continue to boil until very
thick. To one pint of syrup add one pint of best
brandy and seal.
Peel, core, and cut the pears in lengthwise pieces.
Put to boil in enough water to cover the fruit. Let
boil slowly until tender; drain well and measure fruit.
To one pound of fruit allow one-half pound of gran-
ulated sugar; to one peck of pears, one pound of
candied ginger. Make a syrup and drop the pears
into it. Add the ginger and boil until thick and clear.
5 lbs. of ripe cherries, or 2 lbs. of seeded raisins;
currants; 6 oranges;
5 lbs. of granulated sugar.
Seed the cherries (or stem the currants). Cut the
raisins in tiny pieces; peel the oranges and put the
rind on in cold water; let boil until tender, and cut in
small bits. To the fruit add the juice of the oranges
and sugar. Let heat until the sugar is melted, then
add rind and raisins and boil until thick as jam.
This conserve is delicious to serve with ice cream.
3 lbs. of Concord grapes; 1 pint of water;
2 pints of granulated 2 oranges ;
sugar; lb. of almonds;
y2 lb. of seeded raisins.
Pulp the grapes and save the skins; put on pulps
and bring to boiling point; then put through flour
sifter (taking out seeds) ; add to this the skins, water,
sugar, oranges (cut in very small pieces, seeds taken
out, and peel cut in pieces, also), one-half pound seeded
raisins. Boil thirty minutes, and just before taking
off the fire add the almonds, cut in long strips.
RELIABLE RECIPES FOR FRUIT. 131
ORANGE MARMALADE, No. 1.
6 oranges; 3 lemons.
Peel oranges and lemons, taking off heavy white
inside skin. Put peel and pulp through meat-grinder,
taking out seeds. To one pint of mixture add one and
a half pints of water; boil one-half hour. Let stand
twenty-four hours; then add one and a half pints of
sugar to each pint of mixture and boil one-half hour.
Use thin-skin, tart oranges.
ORANGE MARMALADE, No. 2.
3 grape-fruit; 4 lemons;
1 dozen acid oranges.
Cut the fruit in quarters and remove all seed;
then clip fine with scissors. To each pound of sliced
fruit add one and one-half pints of cold water. Let
stand twenty-four hours; then boil for three-quarters
of an hour, or until clips are quite tender. Again let
stand until next day. Weigh the mixture again. To
every pound of fruit and juice allow one and one-
quarter pounds of granulated sugar. Boil all to-
gether for three-quarters of an hour. Before filling
jars, let jelly cool a little, as clips will be more evenly
GREEN GRAPE JELLY.
Pull the grapes from the stems, rejecting all im-
perfect ones. Put into a large granite pan or pot,
with a very little water to start the juices. Watch
carefully and stir often, to keep from sticking; let
drip through a flannel bag, then through a bag made
of cheese-cloth. Wash out the bag in cold water and
let drip through a third time. To one pint of juice
allow one pound of sugar. Boil the juice for twenty
minutes; heat the sugar in the oven and add to juice.
Boil up once, and be sure it looks clear. Pour into
jelly-glasses; stand a silver spoon in the glass until
filled; this will prevent the glass from cracking.
A steel knitting-needle will answer the same purpose.
132 RELIABLE RECIPES FOR FRUIT.
Wash the fruit and heat it until the berries be-
come well mashed. Put through a flannel jelly-bag
twice. To each pint of juice allow one pound of sugar.
Boil the juice five minutes; turn in the sugar, which
has been heated in the oven, and boil one minute.
Put in glasses, and when cold and jellied, cover with
paraffin. This recipe will never fail if directions are
RED RASPBERRY AND CURRANT JELLY.
Use two-thirds raspberries to one-third currants.
To one pint of juice add one pound of sugar. Prepare
juice as in general directions. Test by dropping a
little into cold water. When it does not mingle with
the water, it is done.
Use tart apples. Wash and cut in pieces. Re-
move all imperfect spots, and do not core or peel
them. Put them into a granite pan and just barely
cover them with water. Simmer slowly until tender.
Strain through a cheese-cloth bag. Wash out bag
and strain again. To each pint of juice allow one
pound of sugar. Boil the juice five minutes, add the
sugar, and stir until it dissolves. It will take from
twenty to twenty-five minutes. Test by dropping a
little into a cold saucer; if done it will jelly imme-
Wash one quart of cranberries, and add three-
quarters of a pint of boiling water. Cover closely
and boil five minutes over a brisk fire. Stir with a
wooden spoon, and press through a colander; add
three-quarters of a pint of sugar, return to the fire
and simmer five minutes. Test by dropping a little
into a cup of cold water. If it falls to the bottom
and does not mingle with the water, it is done.
Rinse glass or mold with cold water before pouring
in the jelly. This will prevent sticking.
RELIABLE RECIPES FOR FRUIT. 133
NOH 25 1911
134 RELIABLE RECIPES FOR FRUIT.
Table of Weights and Measures,
4 gills = 1 pint.
2 pints = 1 quart.
4 quarts = 1 gallon.
1 kitchen cupful = Y 2 pint.
4 kitchen cupfuls = 1 quart.
f £ U P f V ls of flo " r f fl [ = 1 pound.
1 heaping quart ol flour ) 1
5 tablespoonfuls sifted flour = 1 teacup.
7 tablespoonfuls granulated sugar = 1 teacup.
2 cupfuls of granulated sugar = 1 pound.
2}4 cupfuls of powdered sugar = 1 pound.
2 cupfuls of soft butter, well packed, = 1 pound.
4 tablespoonfuls soft butter = 1 teacup.
Butter size of an egg = }i cupful.
2)4. teaspoonfuls of liquid = 1 tablespoonful.
16 tablespoonfuls = 1 cupful, or pint.
16 fluid ounces = 1 pint.
4 cupfuls = 1 quart.
1 wineglass = 4 tablespoonfuls.
1 tumbler = yi pint, or 2 ounces.
Allow 1 even teaspoonful of baking powder to 1 cupful of flour.
3 heaping teaspoonfuls of baking powder to 1 quart of flour.
1 even teaspoonful of soda to 1 pint of sour milk.
1 even teaspoonful of soda to yi pint of molasses.
6 eggs to 1 quart of milk for custards.
3 eggs to 1 pint of milk for custards.
1 scant teaspoonful of vanilla to 1 quart of milk for custards.
Gelatine should be soaked in cold water (allowing 1 cupful
of water to a box of gelatine) for one or more hours, then a
small portion of boiling water poured on.
Allow \yi quarts of liquid to 2 ounces of gelatine, including
water^needed for soaking.
LIBRARY OF CONGRESS
0 014 486 719 1 •